Nigel Slater Rosemary and honey bread for cheese

This week the theme BREAD AHEAD! is just right. I am a bread baker and a carb lover. In Germany bread is not only food, it is part of our culture. We name meals after bread: Brotzeit (bread time) is not just a light meal or a snack, it’s part of the Bavarian Culture. At the further end of Germany were I live, we have Abendbrot (evening bread) for the meal in the evening with cold meat and or cheese. I am a cheese lover and I served

Nigel Slater Rosemary and Honey Bread with Goat Cheese

©Nigel Slater Rosemary and honey bread for cheese (2)

for „Abendbrot“. A delicious bread, although I normally prefer other ingredients but flour, water, yeast and salt ON not IN breads. I couldn’t find dried cherries so I substituted them with barberries. I reduced the yeast from 40 to 25 grams, changed the kneading method and proofing times.

Nigel Slater Rosemary and honey bread for cheese

YIELD: 2 small breads à 460 grams

©Nigel Slater Rosemary and honey bread for cheese (1)

Moist, sweet and salty, these spongy loaves will keep for two or three days if wrapped in kitchen film. With its sweet fruits and herbal notes, this is a perfect bread for cheese

INGREDIENTS:

  • 250 grams strong wholemeal flour
  • 250 grams strong white plain flour; Ulrike: wheat flour type 550
  • 1 tsp salt
  • 350 grams water
  • 20 grams honey
  • 7 grams dried yeast = 25 grams fresh yeast
  • 2 tbsp rosemary = 3,4 grams, chopped
  • 50 grams dried cherries; Ulrike: barberries
  • 50 grams dried apricots, chopped
  • 50 grams golden sultanas
  • rosemary stalks a few, to decorate
  • sea salt flakes

SOURCE

modified by Ulrike Westphal from:
Nigel Slater in The Observer

INSTRUCTIONS

  1. Mix the flours. Give 3 tablespoons of the flour mixture into a mixing bowl, add the yeast and enough water to make a batter. Leave for 10 minutes or so until the yeast begins to work.
  2. Add all ingredients, except the salt, and stir with a wooden spoon until the dough comes together. Cover with plastic and let rest about 15-20 minutes for autolysis.
  3. Tip the dough on a lighty floured worktop and stretch it to a rectangle. Sprinkle the salt over the dough and fold it to a ball. Put it back into the bowl, cover and let rest for about 1,5 h hours with 3 stretch and fold cycles every 20 minutes. The dough will strenghten and is not sticky at the end.
  4. Half the dough and form each half into a ball and put them on a bakers peel with parchment paper.
    ©Nigel Slater Rosemary and honey bread for cheese (3)
    Scatter the surface of each loaf with a few rosemary stalks and a few pinches of sea salt flakes. (Ulrike: I skipped this step.
    ©Nigel Slater Rosemary and honey bread for cheese -Collage
    Cover and proof until a finger print doesn’t come out quick (about 40 minutes)
  5. Preheat the oven with a baking stone to 220 °C/gas mark 8. Gently slide the breads into the oven and bake for 25 minutes, until dark brown, remove from the oven and transfer to a cooling rack. When cool, slice and serve with goat’s cheese and mild honey.

total time: 3 hours
preparation time: 15 minutes
cook/baking time: 25 minutes

 
 
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For all other great Bread Ahead! recipes visit the I heart cooking clubs site

more Nigel Slater recipes

7 thoughts on “Nigel Slater Rosemary and honey bread for cheese

  1. Pingback: Rezepte von Nigel Slater - kuechenlatein.com

  2. Kim

    I wasn’t aware that bread was so prevalent in the Bavarian culture. I think it is a fantastic idea to have meals centered around bread, especially when the bread is so full of goodies like this one! I can imagine this bread, with it’s sweet fruit, was perfect with a good smear of goat cheese. A lovely evening meal!

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