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
• 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
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.
61 replies on “Rye and Spring Onion Bread”
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…
They give it a really nice hearty feel. It can never be too sunny if you face in the right direction 😀
I bet this tastes gorgeous, I’ll definitely be giving this a go. It would be great with potato and leek soup.
Oh yes, it was absolutely divine! I honestly think it would be good with any soup 😀
You are becoming quite the bread master – love the idea of this for with soup!
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.
Flavoured breads produce the best smell too. I shall be tackling sourdough soon I hope.
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 😀
Thanks! Oh you definitely should! It isn’t complicated at all.
…And at this time of year, where I am, making bread to keep the house warm is an imperative. Thanks!
Ah that’s a great idea!
This sounds wonderful! You take great photos of your food! Thank you for visiting and commenting on my blog 🙂
Thanks so much! I do try 😀
I agree, there is nothing like fresh baked bread!
There really isn’t. I think I shall bake some more on Thursday.
love the mix of rye and the spring onions:)
It’s a delicious combination 🙂
That’s one hearty looking loaf!
It’s exactly that.
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 🙂
Thanks! It really is annoying isn’t it?!
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.
I’m glad others feel my pain :D. It really would be.
Thank you. 🙂
This looks unbelievable! Thanks for your sweet comment on my blog. I’m swooning over your food photos!
Thanks! No problem 😀
Thanks for your comments on my blog! You have some great looking recipes! I’ll be sure to follow! 🙂
No need to thank me 🙂 I’m glad you like mine 😀
that really does look good. We have not eaten store bought bread in years.. I just could not do it now.. c
Thanks! It was delicious. I intend to get to the point you have eventually.
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.
Well, I hope it isn’t. The spring onions give it a lovely flavour.
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.
You must! there’s nothing quite like home baked bread.
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!
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.
Looks and sounds delicious!
Thank you, it was absolutely wonderful.
These breads you’ve posted are going to be awesome for Thanksgiving! Take that Pillsbury crescent rolls! hehe! ~Ruth~
Awesome, so glad you think so.
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.
Thanks, Clever. I’m trying really hard to make it not affect them. I’m pretty pleased with them at the moment actually.
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.
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 🙂
I’ve always wanted to try baking bread but it always seemed too daunting! Might have to give this one a go…
It;s not difficult at all. Please give it a go.
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
Thanks! They don’t always – it was delicious 😀
THis looks like it would make a lovely side to big bowl of soup.
Oh yes, it did!
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.
I’m so glad they had the desired effect :). The thumb is fine now 😀 Do try it, I too find eating only a little bread difficult.
[…] words jumped at me from the Frugal Feeding summary for an article titled Rye and Spring Onion Bread: “Is there, in all honesty, anything quite as good as baking bread in one’s own […]
This is a great recipe! Had it with a spicy carrot and orange soup and it was the perfect accompaniment. Thanks very much!
Thanks! So glad it worked and that you enjoyed it!
I forget how many delicious recipes you post! this is definitely another one of yours I have to try!
Thanks! Let me know how it goes!
I’m making this and your Thai carrot soup tonight! I swear utilising and reading your blog is my new pastime.
Awesome! Saw the post. So glad you like my blog so much 🙂