Sourdough bread
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- TASTE
- 8
- Easy
- Dairy free
- 20 minutes, plus resting time
- 40 minutes
- La Motte Sauvignon Blanc 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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