I got the idea for the flavours of this bread from Richard Bertinet’s seminal bread book Dough. It’s the book that my local artisan baker recommended to get me going and we keep copies at our West Hampstead store. This is basically a sourdough version of posh crackers for cheese. Whether it needs chutney on top depends on whether you want a whack of flavours; I find if you want the beautiful flavours of the bread to come through, it’s best with just cheese. I love it toasted. There are some who say you shouldn’t toast freshly baked bread, but I’ve always had a bit of a wild streak.

Raisins, hazelnuts, shallots

  • 150g active starter
  • 450g strong white flour
  • 100g wholemeal flour
  • 1 tbsp olive oil
  • 10g fine sea salt
  • 80g hazelnuts
  • 80g raisins – roughly chopped
  • 80g shallots – sliced
  • 20g (1 good knob of) butter

Start your sourdough as set-out here.

At the mix dough stage (when you incorporate the flour into your sponge), melt your knob of butter in a frying pan on a moderate heat. Add the shallots and fry until soft. Add the raisins and hazelnuts and mix around for a minute or two over the heat.

sourdough rising

Mix the shallot mixture into your dough, leave to prove and bake as per instructions in the link above.

bread and cheese