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apple and onion loaf

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Apple and onion loaf

Dan Lepard’s recipe from ‘Short and Sweet’. A hell of a tasty loaf, this, one of the best – and I’ve made a few.

It should be called a Birdfeeder loaf though, because the amount of seeds in it is staggering. At first I was going to reduce it – a full baking tray of toasted seeds going into one little loaf! But then I thought – trust Dan. His recipes do not fail. You might be mixing a cake and it looks all WRONG, not remotely like anything edible whatever treatment you subject it to – and it comes out great.

Likewise here - I smothered the rest of the ingredients with pumpkin and sunflower, the flour was hardly visible among the seeds but it came together fine, proved and rose and baked into a quite a stunner. Just with butter is excellent. But toasted – to die for.

I used an ordinary eating apple here, Braeburn I think, and a small red onion. Great flavour thanks to those two.

  • INGREDIENTS
  • 1 small apple
  • 1 small onion, finely chopped
  • 75g sunflower seeds
  • 75g pumpkin seeds
  • 250g malted or granary flour
  • 175 strong white flour
  • 2 tsp fast action or 15g fresh yeast
  • 1 ½ tsp salt
  • 75ml cider or ale
  • 175ml warm water
  • a little oil

METHOD
Preheat the oven to 220C/425F/gas 7. Toast the seeds for about 5 minutes until golden.
Grate the apple, mix in a bowl with chopped onion, the flours, salt and the yeast. Add the warm water and the beer and mix with a dough hook attachment for a couple of minutes. Leave to rest for 10 minutes them mix or knead again on an oiled surface – or in the mixer with a few drops of oil added. Leave in a warm place for an hour.

Turn the dough out onto a floured surface, stretch and fold onto itself and shape into a round or tapered loaf. Place on a baking sheet lined with parchment, seam down. Cover and leave for another hour.

Bake in hot oven for 20 minutes, then reduce the heat to 180C/350F/gas 4 and bake for further 20 minutes.

Fiendishly...



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