This is a really nice loaf, perfect for soup or sandwiches. The onion gives the loaf a wonderful savoury smell, while the poppy seeds provide a nice texture, and a pop, pop, party in the month.
- 3 cups of high grade (bread) flour (~450g)
- 1 cup wholemeal flour (~150g) (or just use more bread flour)
- 2 tablespoons dried onion flakes*
- 2 tablespoons poppy seeds
- 1 tablespoons oil
- 1 tablespoon instant dried yeast (~7g)
- 1+3/4 cups water
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 cup sourdough starter (optional, decrease water by 1/4 cup if using)
Follow these steps:
- Combine everything and knead for 15-20 minutes until smooth and elastic.
- Let it rise for 1 hour or until doubled.
- Turn it out and flatten on a floured bench, then fold or roll up and shape into a loaf.
- Let it rise for another hour or until doubled.
- Bake at 220C for 45-60 mins or until the loaf sounds hollow when tapped on the bottom.
I have also made this bread in my bread maker. Just throw everything in and set it to go. You can also omit the dried yeast and bake it just using sourdough, but the initial time for the dough to double in volume will be significantly longer, where 6 hours will probably be the minimum. When I don’t have the time to wait on sourdough, it is easy to just use dried yeast. The added sourdough gives the bread a nice extra flavour.
*A note on onion flakes: If you can’t get dried onion flakes, you can pan fry a finely chopped onion until it’s soft and turns a golden colour. Let it cool then add to your dough, leaving out about 2 tablespoons of water to account for the moisture from the onions.