Rye and Spring Onion Bread

Following my rather successful recipe for Pumpkin and Sage Bread, I thought I’d bring you another bread recipe from Gail Duff’s Vegetarian Cookbook. Is there, in all honesty, anything quite as good as baking bread in one’s own home? Indeed, I urge you to forget the mass produced bread which is sold at a premium in supermarket and instead to begin baking your own bread when possible. The taste of a home-baked loaf is very difficult to replicate and the smell emanating from the oven will fragrance your house wonderfully.

Autumn is one of my favourite times of year, a fact which you may already know. The main reason for this is that the food considered acceptable to consume during the autumn and winter months is so incredibly rich and comforting. However, there is one problem – levels of sunlight. After around four o’clock, post meridiem of course, there is simply not enough direct sunlight in which to take photos of food. It really is rather frustrating that all the food prepared for this blog must be finished and photographed by half-way through the afternoon! Four o’clock is time for tea and not for a meal.

As you can probably tell, this bread isn’t designed for making sandwiches as it is a little small. I suppose one could double the quantities and make a larger loaf, but to be honest the flavour of this bread makes it an ideal accompaniment for soup. Stay tuned for more bread recipes from the wonderful folds of Gail Duff, or something like that.

Rye and Spring Onion Bread

Makes 1 small loaf

Ingredients:

• 225g rye flour

• 25g butter

• A generous pinch of salt

• 14g dried yeast

• 1 tsp honey

• 1 egg, beaten

• 6 spring onions, finely chopped

• 3 tbsp parsley, finely chopped

• 100ml warm water

Method:

1. Put the flour and salt into a mixing bowl and rub in the fat. Cream the yeast with the honey, mix in the egg and put aside to froth. Toss the spring onions and parsley into the flour. Make a well in the centre of the dry mixture and beat in both the yeast mixture and the water. The dough will be fairly wet, if necessary mix in a little more flour. Knead the dough in the bowl until the mixture is consistent. Cover the bowl with a tea towel and set aside to rise for 1 hour.

2. Preheat the oven to 200C. Knock back the dough and place it in a greased 1lb loaf tin. Flatten it out a little and leave it to prove for 10-15 minutes. Bake for 40 minutes and leave to cool on a wire rack before eating.

Cost: It’s no secret that bread baked at home is very cheap indeed. I suppose one pays for convenience when they buy low quality supermarket bread. Indeed, though this bread is not necessarily convenient, especially when one slices into one’s thumb when preparing it, it is undeniably cheap at a mere 80p.

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61 comments on “Rye and Spring Onion Bread

  1. RecipeAdaptors
    November 22, 2011 at 11:16 am

    I love the addition of spring onions. Definitely a great bread to serve in big chunks with soup.

    Being on the other side of the world I have the opposite problem with photographing my dishes – quite often it is too sunny…

    • frugalfeeding
      November 22, 2011 at 8:02 pm

      They give it a really nice hearty feel. It can never be too sunny if you face in the right direction :D

  2. ournewlifeinthecountry
    November 22, 2011 at 11:20 am

    I bet this tastes gorgeous, I’ll definitely be giving this a go. It would be great with potato and leek soup.

    Sue xx

    • frugalfeeding
      November 22, 2011 at 8:02 pm

      Oh yes, it was absolutely divine! I honestly think it would be good with any soup :D

  3. thecompletecookbook
    November 22, 2011 at 11:38 am

    You are becoming quite the bread master – love the idea of this for with soup!
    :-) Mandy

  4. So Does That Mean I'm Southern
    November 22, 2011 at 1:02 pm

    I totally agree with you about how inviting a home smells when a loaf of bread is baking. I will be sharing my sourdough bread recipe on my blog in the next few weeks. It is a favorite in the Southern part of the USA.

    • frugalfeeding
      November 22, 2011 at 8:01 pm

      Flavoured breads produce the best smell too. I shall be tackling sourdough soon I hope.

  5. Kristina
    November 22, 2011 at 1:22 pm

    This looks so good! I have never tried to make real bread at home, except banana bread, which is more like a cake :) The recipe doesn’t seem complicated, I will have to try :D

    • frugalfeeding
      November 22, 2011 at 8:00 pm

      Thanks! Oh you definitely should! It isn’t complicated at all.

  6. walkablefeast
    November 22, 2011 at 2:35 pm

    …And at this time of year, where I am, making bread to keep the house warm is an imperative. Thanks!

  7. folkhavenkaren
    November 22, 2011 at 2:35 pm

    This sounds wonderful! You take great photos of your food! Thank you for visiting and commenting on my blog :-)

  8. jane
    November 22, 2011 at 3:01 pm

    I agree, there is nothing like fresh baked bread!

    • frugalfeeding
      November 22, 2011 at 7:58 pm

      There really isn’t. I think I shall bake some more on Thursday.

  9. alternative eating
    November 22, 2011 at 4:21 pm

    love the mix of rye and the spring onions:)

  10. Rufus' Food and Spirits Guide
    November 22, 2011 at 5:20 pm

    That’s one hearty looking loaf!

  11. Elaina @ Flavour
    November 22, 2011 at 6:21 pm

    I can’t tell you my frustration with winter darkness and my food photos…sigh! Oh well, great looking bread recipe. I completely agree with you on the homemade-bread-ness! Nothing can compare :)

    • frugalfeeding
      November 22, 2011 at 7:57 pm

      Thanks! It really is annoying isn’t it?!

  12. jacqueline
    November 22, 2011 at 6:29 pm

    I share your frustration on the loss of sunlight! By the time I get off work, it’s already dark, sooooo I have to do all my food photos during the weekend! This little loaf looks like it’d be perfect with a hearty bowl of soup.

    • frugalfeeding
      November 22, 2011 at 7:57 pm

      I’m glad others feel my pain :D. It really would be.

  13. Zoe @ Pantry and Fridge
    November 22, 2011 at 7:13 pm

    Mouthwatering :b

  14. Lonely Wife Project
    November 22, 2011 at 9:12 pm

    This looks unbelievable! Thanks for your sweet comment on my blog. I’m swooning over your food photos!

  15. naturallyhealthyandgorgeous
    November 22, 2011 at 9:40 pm

    Thanks for your comments on my blog! You have some great looking recipes! I’ll be sure to follow! :)

    • frugalfeeding
      November 22, 2011 at 10:22 pm

      No need to thank me :) I’m glad you like mine :D

  16. ceciliag
    November 22, 2011 at 9:42 pm

    that really does look good. We have not eaten store bought bread in years.. I just could not do it now.. c

    • frugalfeeding
      November 22, 2011 at 10:23 pm

      Thanks! It was delicious. I intend to get to the point you have eventually.

  17. Christina @ The Hungry Australian
    November 22, 2011 at 11:08 pm

    My hubby has been baking rye bread like it’s going out of fashion lately :)

    I agree – there is nothing better than the smell of bread baking in the oven. And the addition of spring onions would taste fantastic.

    • frugalfeeding
      November 27, 2011 at 3:42 pm

      Well, I hope it isn’t. The spring onions give it a lovely flavour.

  18. infinebalance
    November 23, 2011 at 1:13 am

    Oh it has been a long time since I’ve made bread a home… thank’s for this posting. It had reminded I must get back to baking bread.

    • frugalfeeding
      November 27, 2011 at 3:42 pm

      You must! there’s nothing quite like home baked bread.

  19. k.m.
    November 23, 2011 at 2:04 am

    I love spring onions and rye bread, what a great idea to combine them. I bet this would be great topped with soft cheese and maybe some smoked salmon or mackerel!

    • frugalfeeding
      November 27, 2011 at 3:41 pm

      They go together very well – very rustic. Yes, it would be… though I’m not a fan of the smoked salmon. Smoked mackerel is incredible though.

  20. The Opinionated Foodie
    November 23, 2011 at 3:23 am

    Looks and sounds delicious!

  21. CorkAndSpoon
    November 23, 2011 at 4:45 am

    These breads you’ve posted are going to be awesome for Thanksgiving! Take that Pillsbury crescent rolls! hehe! ~Ruth~

  22. Aimee@clevermuffin
    November 23, 2011 at 10:32 am

    That looks amazing! The lack of sunlight obviously didn’t effect your photos. And I agree, nothing makes one feel quite as handy as baking bread in ones own home. There is something very wholesome about the whole thing.

    • frugalfeeding
      November 27, 2011 at 3:40 pm

      Thanks, Clever. I’m trying really hard to make it not affect them. I’m pretty pleased with them at the moment actually.

  23. wellywoman
    November 23, 2011 at 2:52 pm

    Mmmm this sounds gorgeous. Hope the finger is ok? You’ve got some amazing recipes. I’m going to spend some time over Christmas going through them all and making notes. I’ve just reviewed a recipe book on my blog called the Home-grown Harvest which I thought you might be interested in.

    • frugalfeeding
      November 27, 2011 at 3:40 pm

      The finger is fine now… though I’m missing a little of it… It was delicious. I’ll check your review out. Let me know if you make any of my stuff :)

  24. Tara
    November 25, 2011 at 6:24 am

    I’ve always wanted to try baking bread but it always seemed too daunting! Might have to give this one a go…

    • frugalfeeding
      November 27, 2011 at 3:50 pm

      It;s not difficult at all. Please give it a go.

  25. jamieott
    November 26, 2011 at 10:04 pm

    Looks delicious. I thought dark breads needed aged starters but perhaps they don’t. I’ll let you know how it turns out. Cheers, jamie

    • frugalfeeding
      November 27, 2011 at 3:26 pm

      Thanks! They don’t always – it was delicious :D

  26. Sherilyn @ Wholepromise
    November 30, 2011 at 7:24 pm

    THis looks like it would make a lovely side to big bowl of soup.

  27. Granny
    December 2, 2011 at 7:42 pm

    These words jumped at me from the Blog summary: “Is there, in all honesty, anything quite as good as baking bread in one’s own home?” The answer is obvious and the immediate, imaginary aroma drew me right in. The problem with home made bread, of course, is not so much thumb slicing (truly sorry about your thumb), but the fact that it is impossible to be sensible about the amount one might ingest in one day. This says a lot about commercial bread, of course. Clearly not as tempting. The body knows what is good for it! I must try this recipe. Thank you.

    • frugalfeeding
      December 10, 2011 at 3:23 pm

      I’m so glad they had the desired effect :). The thumb is fine now :D Do try it, I too find eating only a little bread difficult.

  28. reluctantlymeatfree
    January 1, 2012 at 1:56 pm

    This is a great recipe! Had it with a spicy carrot and orange soup and it was the perfect accompaniment. Thanks very much!

    • frugalfeeding
      January 1, 2012 at 3:00 pm

      Thanks! So glad it worked and that you enjoyed it!

  29. weweremeanttosparkle
    January 15, 2012 at 12:25 pm

    I forget how many delicious recipes you post! this is definitely another one of yours I have to try!

  30. Juls
    January 17, 2012 at 3:30 pm

    I’m making this and your Thai carrot soup tonight! I swear utilising and reading your blog is my new pastime.

    • frugalfeeding
      January 21, 2012 at 10:14 am

      Awesome! Saw the post. So glad you like my blog so much :)

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