Clarke's Onion and Herb Ficelle
recipe is published with the permission of the Flour
1956 the Flour Advisory Bureau (FAB for short) has been
providing information on all matters relating to and
concerning flour and bread in the UK to the public,
media, schools, health professionals, the catering,
retailing and baking trade.
is also keen to encourage people to eat more bread as
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75g strong white flour
75g warm water
1/2 tsp dried active yeast
1tsp malt extract
300g strong wholemeal flour
125g strong white flour
250ml cold water
2 medium onions, coarsely chopped
2 tbsp olive oil
handful of chopped, mixed, fresh herbs (of your choice)
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.
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
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
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.
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.
by Clinton Kay from Clarke's Bread