Recipe for :

This recipe is published with the permission of the Flour Advisory Bureau.

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Ingredients

For the Sponge:
75g strong white flour
75g warm water
1/2 tsp dried active yeast
1tsp malt extract

For the dough:
300g strong wholemeal flour
125g strong white flour
250ml cold water
10g salt
2 medium onions, coarsely chopped
2 tbsp olive oil
handful of chopped, mixed, fresh herbs (of your choice)

Method

• First mix the sponge (this will help get the yeast started). Dissolve the yeast and the malt in the warm water, then mix in the flour. Cover with a damp cloth and leave for 1 hour.

• Meanwhile, cook the onions in the olive oil over a low heat for 12 - 15 minutes, until soft and transparent (but not brown). Add the herbs, transfer to a dish and leave to cool.

• Measure whole wheat flour, white flour and salt into a large mixing bowl. Stir the onions in with the yeast mixture, then mix this with the flour. Stir together with your hands until you have a rough dough, then tip this out on to a floured surface and knead for 1 - 2 minutes. Replace the dough in the bowl, cover with a damp cloth and leave for 15 minutes. Then give the dough one more light knead, replace in the bowl and leave for 45 minutes. Leaving the dough for a short time between two short kneads will give a better result to the final loaf.

• Tip the dough out onto a floured surface and divide into 4 equal pieces. Lightly knead each piece into a ball, then flatten it with the palm of your hand. Roll each flatten disk up (like a mini swiss roll), then cover with a damp cloth and leave to rest for 15 minutes. Then roll each piece of dough into a stick approximately 12 inches long, place on a flour dusted baking sheet, cover with a cloth and leave to prove for 1 1/2 hours.

• Preheat the oven to 220°C. Place the tray in the oven and bake for 20 minutes until lightly coloured. Remove from the oven and leave to cool on a wire rack.

Makes 4

Recipe by Clinton Kay from Clarke's Bread
Flour Advisory Bureau
www.fabflour.co.uk