Name: Rustic Lincolnshire Poacher and Onion Bread
Prep time: 5 h
Cook time: 25 min
Total time: 5 h 25 min
Yield: Makes 1 large loaf or 2 small loaves
Ingredients: 10g/2 tsp fresh yeast (reduce to 6g/1¼ tsp if room temperature is much above 20°C/68°F); 400g/14oz/1⅔ cups water, at about 20°C/68°F; 30g/1oz/4 tbsp wholemeal/wholegrain (dark) rye flour; 10g/2 tsp fine/table salt; 600g/1lb 5oz/4¼ cups white bread flour; 40g/1½oz 4½ tbsp wholemeal/wholewheat bread flour; 60g/2¼oz/½ cup diced onion; 60g/2¼oz/⅔ cup Lincolnshire Poacher cheese, coarsely grated

Preparation info

Makes
1
large loaf

Difficulty
Medium
Ready in
6 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Sonya’s bakery is about 50 miles/80km from where Lincolnshire Poacher cheese is made. She says it “has a distinctive nutty flavour when cooked and is nicely balanced with the sweet flavour from the onions”. Do substitute a different hard, mature/sharp cheese if you can’t get this one, but you’ll have to give the loaf a different name.