Bread with cabbage, onions and parsley
There are 2 versions of this bread: either a Rye/Wheat mix bread raised with Sourdough culture or a Wheat bread raised with regular dry yeast.
Version 1 (sourdough) — Version 2 (dry yeast)
Tools
- Oven
- Kitchen scale
- Measuring cups
- Measuring spoons
- Mixing bowl and Spatula OR Stand mixer with bread hook
- Mixing bowl to rise in
- 8.5″ x 4.5″ loaf pan and cooking spray OR baking sheet and parchment paper
- Kitchen thermometer (negotiable)
- Bread knife
Version 1: Rye/Wheat mix bread raised with Sourdough culture
Rye was a very popular cereal grain in Germany and eastern Europe in the middle ages. Root vegetables such as onion or early spring vegetables such as cabbage might be added to stretch flour supplies in late winter/early spring. This bread pays homage to that but is not a true rye bread. The high percentage of wheat flour means that it will act more like a standard wheat bread in kneading, shaping and baking.
Ingredients
- 280g (2 ⅓ cups) unbleached All Purpose Flour
- 120g (1 cup 3 Tbsp) Rye Flour
- 80g (⅓ cup) active Rye Sourdough culture
- 250g (1 cup + 1 Tbsp) warm (body temperature) water
- 12g (2 tsp) salt
- 14g (1 Tbsp) vegetable oil
- 60g (1 cup) shredded red cabbage
- 30g (¼ cup) sauteed onion
- 12g (¼ cup) fresh parsley
Note: the amount of water may depend on your rye flour. If you have a whole-grain or dark rye flour, it will be much drier than a medium or white rye flour. I find that I need to add another 10-20% water with a drier rye flour. As you mix the dough, if it feels dry or does not want to incorporate all of the flour, add water slowly until you find the right consistency.
Procedure
- Dice the onion and saute in oil or butter. I used half of a medium size onion – the onion will change weight/volume after cooking so you have to measure it after it’s done.
- Shred the cabbage and then chop it up some more. You want shorter pieces than you get for cole slaw so that it can mix into the dough.
- Chop the parsley.
- Make the dough – mix AP flour, rye flour, sourdough culture water, salt and vegetable oil. If mixing in a stand mixer, use a bread hook and run on low until the dough forms a solid ball and clears the sides. If mixing by hand, mix until well incorporated and then knead until dough forms a smooth ball. You want to get the majority of your gluten development done now.
- Lay the dough out on a floured surface and gradually work in the cabbage, onion and parsley.
- Reform into a ball.
- Lightly oil a bowl and place the dough in to rise. Cover with plastic wrap or a towel.
- First Rise = 1.5 hours or until increased noticeably in volume. (Exact timing may vary based on the activeness of your starter and the temperature of the room. When I tested this on a particularly chilly day it needed double the rise and proof time.)
- Shape into a boule using the envelope fold method and place onto a parchment paper covered baking sheet
- Proof = 45 minutes or until surface shows cracks and bubbles. (Due to the rye flour and cabbage/onions/parsley in the dough the poke test for proofing may not work as well as usual.)
- Preheat oven to 400*F and put the baking rack in the middle
- Bake for 5 minutes
- Turn oven down to 375*F and bake for another 45 minutes
- Bread is done when internal temperature is 200*F and the bottom makes a solid sound when thumped.
- Allow to thoroughly cool before cutting and serving. Rye breads in particular do not survive cutting while warm. This may be best baked a day or two ahead.
Version 2: Wheat bread raised with dry yeast
This version will work if you cannot find rye flour, or if you are not comfortable with sourdough. Rye flour has been hard to find during the current plague, although I have had luck at the Battlefield Country Store in Spotsylvania.
Ingredients
- 280g (2 ⅓ cups) unbleached All Purpose Flour
- 160g (1 ¼ cup) Whole Wheat Flour
- 2 tsp dry yeast
- 290g (1 ¼ cup) warm (body temperature) water
- 12g (2 tsp) salt
- 14g (1 Tbsp) vegetable oil
- 60g (1 cup) shredded red cabbage
- 30g (¼ cup) sauteed onion
- 12g (¼ cup) fresh parsley
Procedure
- Dice the onion and saute in oil or butter. I used half of a medium size onion – the onion will change weight/volume after cooking so you have to measure it after it’s done.
- Shred the cabbage and then chop it up some more. You want shorter pieces than you get for cole slaw so that it can mix into the dough.
- Chop the parsley.
- Make the dough – mix AP flour, whole wheat flour, yeast, water, salt and vegetable oil. If mixing in a stand mixer, use a bread hook and run on low until the dough forms a solid ball and clears the sides. If mixing by hand, mix until well incorporated and then knead until dough forms a smooth ball. You want to get the majority of your gluten development done now.
- Lay the dough out on a floured surface and gradually work in the cabbage, onion and parsley.
- Reform into a ball.
- Lightly oil a bowl and place the dough in to rise. Cover with plastic wrap or a towel.
- First Rise = 1.5 hours or until increased noticeably in volume. (Exact timing may vary based on the freshness of your yeast and the temperature of the room. When I tested this on a particularly chilly day it needed double the rise and proof time.)
- Prepare an 8.5” by 4.5” loaf pan with butter or cooking spray.
- Shape the dough (pan loaf shaping method) and place in loaf pan.
- Proof = 45 minutes or until bread springs partway back when poked.
- Preheat oven to 400*F and put the baking rack in the middle
- Bake for 5 minutes
- Turn oven down to 375*F and bake for another 45 minutes
- Bread is done when internal temperature is 200*F and the bottom makes a solid sound when thumped.
- Allow to cool for at least 30 minutes before cutting and serving. If you cut too early the bread will squish and the internal texture is not yet set. You could definitely bake this a day or two beforehand.