Our wood fired onion marmalade bread is definitely a crowd pleaser, perfect for nibbles or a lunch accompaniment. As with all breads, you get an amazing crust from the dry heat of the oven, and if you make your own marmalade they’re going to taste even better- find our recipe below.
- 1kg Strong White Bread Flour
- 300ml Milk
- 300ml Hot Water
- 50g Fresh Yeast
- 30g Salt
- 1tbsp Soft, unsalted butter
- 200g Onion Marmalade
- 1 Egg Yolk
For this recipe, you will need your oven at baking temperature, which is anywhere from 160° c-180°c.
To start making your bread, firstly put the flour and salt in a mixing bowl, add the liquids and butter along with the yeast in a jug and gradually to your mixer.
Mix for around 5 minutes or until a smooth dough is formed.
Knead the dough by hand for a few minutes, transfer to a bowl, cover with a tea towel, and leave to proof for 1 hour.
Once the time is up, knock the dough back and using a rolling pin, roll out to a large rectangle.
Place a 2inch thick line of onion marmalade across the length of the dough then carefully roll the dough over the marmalade until you end with a kind of Swiss roll.
Slice the rolled dough into 3 inch pieces and stand them up a lined baking tray. Cover loosely with a piece of cling film and leave to proof for another 30 minutes.
Remove the cling film and lightly brush the top of the rolls with the beaten egg yolk.
Put the tray in the oven and bake for between 12 and 15 minutes.
Make sure your onions are as thinly sliced as you can for this recipe- it will allow them to really soak up all that flavour! If you’re not overly confident with your knife skills you can try using a mandolin.
- 1kg Spanish Onions, super thinly sliced
- 125g Butter
- 65g Caster Sugar
- 65g Demerara Sugar
- 125g Red Wine Vinegar
- 500ml Red Wine
To start your onion marmalade, get your heavy bottomed pan super hot and put the butter in. Allow it to almost burn until it smells a bit ‘nutty’.
Add the onions to the pan with a good pinch of salt and cover with a lid, return to the oven and leave to sweat until soft. This should take around 30minutes but it’s a good idea to check them occasionally and give them a stir.
Once soft, add the sugar to the pan, re-cover with the lid, and give them another 30 minutes in the oven.
Next, add the vinegar, cover, and cook for a further 30minutes.
Finally, remove the lid add the red wine, cover the pan with parchment paper instead of the lid- this will help the marmalade reduce- and return for 1 hour 30minutes.
Are you interested in our wood fired ovens? Head over to our product pages for more information.