Rustic Lincolnshire Poacher And Onion Bread
- 30m Prep Time
- 45m Cook Time
- 3h Ready In
A rustic bread made with a blend of white, wholemeal, and rye flours, filled with diced onion and Lincolnshire Poacher cheese. The dough undergoes a long, cool fermentation for a ripe banana-like aroma and deep flavor.
Ingredients
- 5/14 oz fresh yeast
- 7/8 lbs water
- 1 5/16 lbs white bread flour
- 1 5/12 oz wholemeal bread flour
- 1 1/16 oz wholemeal rye flour
- 5/14 oz fine salt
- 2 1/9 oz diced onion diced
- 2 1/9 oz Lincolnshire Poacher cheese coarsely grated
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 29.5 mg
- Magnesium: 207 mg
- Phosphorus: 771 mg
- Potassium: 941 mg
- Zinc: 7.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/14 oz fresh yeast
- 7/8 lbs water
- 1 5/16 lbs white bread flour
- 1 5/12 oz wholemeal bread flour
- 1 1/16 oz wholemeal rye flour
- 5/14 oz fine salt
Prepare
- Dice 2 1/9 oz diced onion
- 2 1/9 oz Lincolnshire Poacher cheese, coarsely grated
Let's Cook
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Step 1.
Whisk 10g fresh yeast into 400g water at about 20°C/68°F until dissolved. Add 600g white bread flour, 40g wholemeal bread flour, 30g dark rye flour, and 10g fine salt. Mix thoroughly until no dry flour remains. Cover and leave at a cool room temperature (ideally 15–18°C/60–65°F) for 2 hours.
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Step 2.
After 2 hours, give the dough a single fold: gently stretch and fold one side over the center, then repeat from the opposite side. Cover and leave for another 45–60 minutes until the dough has noticeably increased in size and you may notice a ripe banana-like aroma.
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Step 3.
Tip the dough out onto a lightly floured work surface. The side that was in contact with the bowl is the 'good' side and will become the top of the loaf. If making 2 small loaves, divide the dough into 2 equal pieces at this point.
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Step 4.
Gently round the dough into a boule (ball shape) without degassing it too much, ending with the 'good' side down on a floured surface. Cover and leave to prove for 1 hour.
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Step 5.
After 1 hour, gently flatten the dough into a disc. Place 60g diced onion and 60g coarsely grated Lincolnshire Poacher cheese in the center. Fold the nearest and farthest edges over the middle so they overlap, pressing with your fingers to seal in the filling.
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Step 6.
Fold the left and right ends of the dough inward to form points, then fold these points almost to the middle, pressing to seal. Roll the dough backwards and forwards 2–3 times to shape, ending with the 'good' side up. Tuck any loose dough underneath to create a neat oval shape. Cover and leave to prove for 1–1½ hours.
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Step 7.
While the dough proves, heat the oven to 250°C/230°C fan/480°F/gas 9+ (or as high as it will go) with a baking stone or inverted baking sheet inside. Just before baking, make 3 slashes on the dough surface with a sharp knife or lame, then dust with flour. Slide the loaf onto the hot stone using a floured peel. Bake for 15 minutes, then reduce oven temperature to 220°C/200°C fan/425°F/gas 7 and continue baking for 25–30 minutes for a large loaf, or 10–15 minutes for small loaves, until deep golden brown and the loaf sounds hollow when tapped on the bottom.