Achy-Breaky Onion Bread

Ingredients

• 1.225 gram Nutty Wheat flour
• 2.225 gram plain flour
• 3.salt, ¾ to 1 teaspoon; start with ½ teaspoon and adjust
• 4.1 teaspoon bicarbonate of soda
• 5.1 teaspoon sugar
• 6.1 packet dry onion soup mix
• 7.110 gram butter, diced finely
• 8.1 egg
• 9.285 millilitre buttermilk
• 10.3 onions, sautéed till golden brown; thoroughly drained on paper towel

Method

1. 1.Turn oven on to 200°C.
2. 2.Sift Nutty Wheat, plain flour, salt, bicarbonate of soda, sugar and onion soup mix together in a Mixmaster (food processor or stand mixer).
3. 3.Add butter and process until the mixture resembles coarse meal.
4. 4.Add egg, buttermilk and half the quantity of sautéed onions. Mix to combine.
5. 5.Fill moulds ¾ full. Sprinkle with the remaining onions and bake at 180°C for about 40 minutes.
6. 6.Turn out and cool on a baking rack.

Notes

• If you do not have moulds, press the dough into a round with your fingers, indent and bake as above.
• Nutty Wheat is a South African brand of wholegrain flour. Substitute with stoneground wholemeal flour.
• 'Carlton paper' on the card = paper towel / kitchen paper (a South African brand name).
• ½ pint = ½ imperial pint ≈ 285 ml.
• A quick bread (no yeast) — rises by bicarbonate of soda and the buttermilk's acidity.
• Note: this recipe appears within the desserts scan (desserts-puddings-cakes.pdf) but is a bread recipe.