I found a recipe for a Spanish kidney bean soup/stew I wanted to give a go.
The soup turned out nice. But from the beginning I was missing something.
Usually I serve this kind of stews/soups with fresh baguette.
And I also had to think at onion bread. Back in Berlin, I loved onion bread.
So I thought,... why not bake an onion baguette!
I am very happy with this baguette. What a great taste. I love it.
I served this bread straight from the oven.
When I sliced it when it was still hot, it first appeared not done. But it sure is.
The baking time is long enough. It just appeared a bit this way because
of the moisture of the onion and because it was hot.
When it is cooled down, it is like it should be.
But hot from the oven,... oh boy. So crispy and just delicious. With the stew, it really was a delight.
I only made one small baguette. The recipe is for one small baguette.
If you need a bigger one or 2, just double the amounts of ingredients.
You need:
75g gluten free oat flour
75g white Sorghum flour
20g pysillium husk
2 tsp Tapioca starch
1,5 tsp dry (organic) bakers yeast
1/2 tsp pink or sea-salt
220 ml lukewarm water +1 tsp of apple cider vinegar
1 middle sized onion - chopped and fried with a bit of olive oil until golden
Direction:
1. chop the onion and fry with a small splash of extra virgin olive oil until golden. Set aside.
2. Add all dry ingredients into a bowl. Sift the flour through a sieve to avoid clots.
3. Add the lukewarm water/vinegar mix and mix well.
The dough first will appear to wet.
But when you mix it constantly you will see how quickly the dough will firm up.
Leave the dough for 10 minutes.
Form baguette and add on a baking tray with some baking paper.
Sprinkle some flour before you top the baguette.
Keep covered at a warmer place and give it a rest of 1 hour.
Preheat oven to 180C.
4. bake for 45 minutes.
Remove from oven and add on a cooling rack. Serve warm or wait until completely cooled.