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Delicious Red Wine, Beetroot and
Black Onion Seed Bread
This is Chef Patrick favourite bread to make for our customer and goes lovely with our chicken liver parfait.
Ingredients ½ Kg strong white flower
½ Tbsp sea salt
250ml water (cold)
100ml olive oil
20ml honey - This make the bread nice and puffy!
50ml red wine
1 beetroot grated
1Tbsp of black onion seeds
Pinch of pepper for seasoning
Method Sieve the flower in to a large mixing bowl, then start to add all the rest of the ingredients one by one. Now to get your hands dirty, mix everything up in the bowl until all combined, once this is done take the bread mix out of the bowl and start to need it on a clean work surface for around 10 min, after place the bread mix back in the bowl, cover with cling film and leave in a warm place to it ca prove for around 30-45min. You will notice it growing in to the “hulk” but don’t worry it’s just working its magic. After all this is done take it out of the bowl and starts to weight out 50g pieces which you can roll into balls rolls or alternatively you can make large baguettes which every you choose it will still be yummy! Once you have chosen which shape you would like, leave them to prove again for a further 15 mins before putting In the oven at 200 Centigrade (°C) or Gas mark 6 for 15 min or till golden brown.
Let the bread cool and keep in a vacuum plastic box with the lid on so you can keep them as fresh as a daisy. Eat them cold or pop the back in the oven to enjoy warm.