Sunday, 11 March 2012

Leek & bacon bread


    1 leek, 3 slices bacon, 350g wholemeal flour, 150g plain flour (plus more for dusting), 2 tsp bicarbonate of soda, 400ml Rachel's Organic Greek yoghurt
Serves: 8 Preparation: 1 hour

This is one of the most intensely savoury smelling breads I've ever created - the leek and bacon are a perfect combination and the yoghurt helps it to form a beautiful rustic crust. Perfect with soup or for Welsh rarebit.

1) Sift the flours together and add the bicarbonate of soda.

2) Finely dice the leek and cut the bacon into lardons, trimming off all of the fat.

3) Stir through the yoghurt, leek and bacon little by little until a soft, sticky dough is formed. You can use a food processor but I find it makes the bread quite dense.

4) Form a rough ball with the dough dust with flour and slash the top, or press into a loaf tin. (personally I think it looks awful - picture above - in a loaf tin and makes a much better looking round) Bake on a baking sheet for 30-45 minutes until a good crust has formed and the bottom sounds hollow when you tap it. Allow the bread to cool completely before diving in as it will remain quite moist when hot and you'll cause a soggy layer if you slice too soon.

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