Celery and onion bread

Easy bread with added raw celery and onions for terrific flavour.  You can line the tins/baskets/bowls with the celery leaves to make bread that is both delicious and gorgeous to look at!

Ingredients:

600 g whole meal flour
400 g water
3 g instant yeast/6 g dry yeast/12 g fresh yeast
12 g salt
2 large celery stalks (with the leaves taken off and kept aside for later) sliced thinly
1 medium onion sliced thinly

Method:

Step One:

If using dry yeast:

Measure the flour into a bowl and make a well in it.  Sprinkle in the yeast and pour 100 g water on it.  Leave for 15 minutes.  Add the rest of the water and add the salt.  Mix the ingredients together and turn out onto the counter and knead for 10 minutes.

If using fresh or instant yeast:

Measure the flour, water, salt, and yeast into a bowl.  Mix the ingredients together and turn out onto the counter and knead for 10 minutes.

Step Two:

Cover and let rest for 15 minutes before folding in the onion and the celery.  Cover again and let rest for 90 minutes.

Step Three:

Turn out the dough on to the counter and shape into one or two tight balls.  Line one or two rising baskets with the celery leaves and pop the ball(s) into the basket(s). If you don’t have baskets you can use shallow bowls or collanders lined with celery leaves.  Cover and let rise 60 minutes.  Pre heat the oven to 230 degrees.

Step Four:

Invert the dough out of the baskets/bowls onto baking trays lined with non stick baking parchment or coarse polenta/semolina.  Pop the dough in the oven and bake for 10 minutes at 230.  Turn the oven down to 200 and bake for a further 30 minutes.

Let it cool completely before eating.  This bread is particularly good with strong cheese.

Celery and onion bread

Easy bread with added raw celery and onions for terrific flavour. You can line the tins/baskets/bowls with the celery leaves to make bread that is both delicious and gorgeous to look at!

Ingredients

  • 600 g Whole meal flour
  • 400 g Water
  • 3 g Instant yeast/6 g dry yeast/12 g fresh yeast
  • 12 g Salt
  • 2 Large celery stalks, with the leaves taken off and kept aside for later sliced thinly
  • 1 Medium onion sliced thinly

Instructions

  • If using dry yeast, Measure the flour into a bowl and make a well in it. Sprinkle in the yeast and pour 100 g water on it. Leave for 15 minutes. Add the rest of the water and add the salt. Mix the ingredients together and turn out onto the counter and knead for 10 minutes.
  • Measure the flour, water, salt, and yeast into a bowl. Mix the ingredients together and turn out onto the counter and knead for 10 minutes.
  • Cover and let rest for 15 minutes before folding in the onion and the celery. Cover again and let rest for 90 minutes.
  • Turn out the dough on to the counter and shape into one or two tight balls. Line one or two rising baskets with the celery leaves and pop the ball(s) into the basket(s). If you don’t have baskets you can use shallow bowls or collanders lined with celery leaves. Cover and let rise 60 minutes. Pre heat the oven to 230 degrees.
  • Invert the dough out of the baskets/bowls onto baking trays lined with non stick baking parchment or coarse polenta/semolina. Pop the dough in the oven and bake for 10 minutes at 230. Turn the oven down to 200 and bake for a further 30 minutes.
  • Let it cool completely before eating. This bread is particularly good with strong cheese.

5 Replies to “Celery and onion bread”

  1. Do you dry fry the onions first or not
    I have been trying to find a recipe for onion rolls that we used to buy years ago but have had no luck they had onion in the mix and what looked like grilled onion slices on the top
    I am in Australia and we used to buy these rolls from our local bakery in Melbourne every weekend, but it has long gone

    1. Hello! You know I did NOT grill the onion and I prefer it that way. It is less sweet but it is more oniony and very very moist. You could grill some onion to put on the top but then again it would probably grill itself in the oven. Thanks for asking!

  2. Hello! Can I pop dough into fridge overnight at step two? If so I think I ‘ d leave it to prove for 40 -60 minutes or so, pop in fridge at that point, then in the morning shape and then
    Do final proving . Would this work do you think?

    1. Absolutely that will work. You can even put it straight in without waiting – it will rise over night. When you shape it in the morning it will take several hours to rise simply because it’s cold.

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