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!
Hi Tenina – sounds delicious. Just wondering, do you chop the onions at all when they go into TMX or just let them sweat down and be chopped as they are cooking?
Also, I can see that it all worked, but wonder if 37 deg might be better for mixing the yeast to prevent death of the poor little bugs?
WOW…you could be right about the yeast, but it didn’t seem to damage anything. Think I’ll change it. The onions are left unchopped as the cooking process breaks them down enough and we are aiming for not complete mush.
Sorry, thought you had comment moderation
– you can delete the above but just comment on the two points please.
NOPE, we are live, clearly…that’s OK, now go do some cooking or something!hahahaha
FABULOUS !! SIMPLY FABULOUS !!
Hey teen, this looks awesome! But where do you go to find all thes “special” ingrediants!
Nothing special except the Celtic Sea salt…you can use normal sea salt. Everything else is down home normal!