July 16th, 2021
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July 16th, 2021
500g Strong bread flour
7g Dried yeast
1 tbsp. Sea salt
1 handful of rosemary
For the chutney:
3 Medium white onions (finely chopped)
1 tbsp. fresh thyme
1 tbsp. Salt
150ml White wine vinegar
200g brown sugar
6 cloves of garlic
Salt and pepper
For the Walnuts:
300g Brie style cheese
1 tbsp. Oil
1 tbsp. Honey
1 tsp Sea salt
100g Fresh baby spinach
Place 100g of the flour into a bowl with one teaspoon of yeast and of 150ml of water and mix together, then leave out of the side for 1 hour to begin fermenting this will help develop the flavour which will result in a much better dough.
Weigh out the remaining flour, yeast, salt and water and mix them all together with the already fermented flour mixture.
Mix the dough together with your hands until you have a soft ball of dough, then transfer to a lightly floured work surface and knead for 10 minutes until smooth and stretchy.
Roll the dough into a ball and cover with the mixing bowl, then leave to relax and prove for 1-2 hours.
Once the dough has proved and has doubled in size, pour 2 tablespoons of the olive oil onto a clean work surface and carefully stretch the bread into the shape of the tin you are using.
Transfer the bread and push into the corners of the pan.
Sprinkle the bread with sea salt and rosemary.
Leave the dough to prove for 45 minutes.
Before you bake the bread, press your fingers into the top of the bread to make small indents, this will help the oil soak into the bread to make it extra delicious.
Bake in a preheated oven 190c for 25 minutes or until golden.
For the chutney
Finely chop the onions and place into a non-stick saucepan with a splash of olive oil, a sprinkle of salt and the chopped fresh thyme.
Cook for 5 minutes until soft, then add the vinegar and sugar.
Turn to heat to a simmer and boil until the chutney reduces by half its volume.
Chop the garlic or crush and add to the chutney, then remove from the heat and leave to cool before placing in a clear preserving jar or air tight container.
For the walnuts
Place the walnuts into a large non-stick pan with a splash of olive oil.
Cook on a medium heat for 4-5 minutes, then add the honey and sea salt before removing from the heat.
Stir the nuts around the pan to help the honey move around the nuts and the salt can then stick to the nuts.
When the bread is cooled, cut it open and layer it up with slices of cheese, top with baby spinach leaf and sprinkle with roasted walnuts.
Spread the chutney on the other half and sandwich it together for the perfect picnic loaf.