A very tasty and far more impressive than complicated recipe for all of us who love their bread on the savoury side. I’m sorry I didn’t take pictures during the process this time round…
Here’s the pretty simple list of ingredients needed for this one:
- 1 kg of spelt flour (type 630 according to the original recipe, but any spelt flour will do just fine)
- about 250 ml of milk
- 50 g of fresh yeast
- about 40 g of salt (depending on personal taste, obviously)
- an onion (which I doubled, actually)
- about 60 g (or more) of finely chopped bacon
- lots of chives
Warm milk and about 150 ml of water and solve the yeast in the mix. Add to the flour and knead well until you get a nice, supple dough. Let rest for at least half an hour, in a warm place if possible.
Peel and slice your onion(s), stew until their a good golden brown. Fry the bacon cubes separately until their crisp, then mix with the onions. Let cool down.
Once the chives are cut into small rolls, add those and the onion-bacon mix to the dough. Knead thoroughly, for at least five minutes, and let prove another 30 minutes.
Pre-heat the oven at 210 °C.
Now form a single large, or – as I did – two smaller baguette-ish loaves of bread. Place on baking paper, on the tray and let them rest just a few minutes before putting them into the oven.
Depending on the exact size and shape of your loaves (not to mention the peculiarities of everyone’s oven…) baking will take something between 30 and 40 minutes.
This might well become a regular in my household! It’s almost as good as the French Walnut Bread – and that’s saying something. Next time, I will experiment a bit with more, and different, herbs and possibly bacon, though…