TWO FOR THE PRICE OF ONE

I made a terrific bread recipe during the week, part of which I used as a crusty base for an onion tart…the rest made the most delicious bread which toasted to nutty perfection and was swiftly polished off by the hungry hoards that inhabit my kitchen whether I let them or not! SO two recipes for the price of one, but I neglected to photograph the bread…use your imagination, or better still, go and cook, slather with butter and eat! (Then come back and tell me how it went)

Hazelnut Seed Loaf

NEED:
2 teaspoons dried yeast granules
300g warm water
1 generous teaspoon honey
310 grams wholemeal flour
330 gram unbleached bakers flour
pinch Celtic sea salt (My new ingredient love!)
100g sunflower or Pepita seeds
100g roasted skinned hazelnuts

DO:
Place yeast warm water and honey into Thermomix bowl and warm for 4 minutes at 37oC on speed 1.
(This can be achieved by mixing the ingredients and allowing to stand for a few minutes to bubble…if you are so unfortunate as to not have a Thermomix…will I ever shut up about that???)
Add flours, salt and nuts and mix quickly on speed 7, then with lid in closed position use Interval setting to knead for 2 minutes. (Add more water if necessary.)
Oil a Silpat mat or similar and wrap the dough in it whilst you make the tart ingredients.

Meanwhile, back at the Thermomix….

Onion Tart

NEED:
700-750 grams brown onions peeled and chopped in half
60 grams olive oil
50 grams butter
3 eggs
nutmeg to taste
Celtic sea salt to taste!
200 grams cream
Shortcut bacon slices
Large pie dish

DO:
Place onions, oil and butter into clean Thermomix bowl. Cook for 30 minutes at 100oC on speed 2.
Allow to cool slightly.
Prepare the pie base by greasing the pie dish, then take a portion of your bread dough big enough to line the dish, roll it out into a large round and place into dish. It should come up the sides of the dish.
Place the cooled onion mix into the dish.
Without cleaning the bowl, place all ingredients except the bacon in and whiz together on speed 7 until blended (around 5 seconds). Pour over onion mix.
Lay shortcut slices on top and bake in moderate oven for about 1 hour or until golden on top and set in center. Serve with fresh rocket (preferably from your own garden….and yes, now I AM showing off!)

NOW…back to your bread, you should have more than enough dough left over to make a hearty loaf, rise and punch down once, roll into loaf shape and place in tin (if using) and allow to rise again.
Cook in hot oven (220oC plus) for 25 minutes, take out of tin and cook a further 5 minutes until crusty on the base. Slice and enjoy!