Sourdough bread

Sourdough bread

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  • 8
  • Easy
  • Dairy free
  • 20 minutes, plus resting time
  • 40 minutes
  • La Motte Sauvignon Blanc 2011


  • 2 t sea salt
  • 1 t sugar
  • 100 g rye flour
  • 350 g white bread flour
  • 1 t baker's yeast
  • 375 ml water
  • 2 T olive oil
  • 1 whole red onion (leaves intact)
  • 1 small bunch of parsley
  • a few sprigs oreganum, leaves picked
  • 100 g Parmesan, grated
  • For the starter dough
  • 250 g white bread flour
  • 100 g rye flour
  • 1 t salt
  • 1 t sugar
  • 1 t baker's yeast
  • 250 ml water

Cooking Instructions

Preheat the oven to 200°C.

Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.

Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.

Wind the dough around the onion and set aside to rise for a further 30 minutes.

Bake for 40 minutes or until golden.

To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.

Cook’s note: You can keep the starter in the fridge for up to four days.

TASTE Recipe by: TASTE
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