The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26551/atomic-pull-apart

LifestyleFOOD.com.au

A braided rye pull-apart that is out of this world.

Ingredients

  • Light rye bread

  • 200g wholegrain organic rye flour

  • 300g Italian type ‘00’ flour

  • 1 tbsp treacle

  • 1 ¾ cup warm water

  • 7g sachet dry yeast

  • 10g salt

  • 1 egg

  • 60g unsalted butter

  • Dark rye bread

  • 200g wholegrain organic rye flour

  • 300g Italian type ‘00’ flour

  • 1 tbs treacle

  • 1 ¼ cup warm water

  • 1 sachet dry yeast

  • 10g salt

  • 60g unsalted butter

  • 60g bitter cocoa

  • 4 tbs caraway seeds

  • Burnt onion and parmesan bread

  • 250g strong white flour

  • 5g salt

  • 3.5g dry yeast

  • 170ml warm water

  • 1 brown onion

  • 100g parmesan cheese

Method

  • For the light rye:

  • 1.

    Sift flours together. Add salt to one side of the bowl, add yeast to the other side and mix so that yeast doesn’t contact salt.

  • 2.

    Pour water, treacle and butter into the dry mixture.

  • 3.

    Mix ingredients by hand, and knead in the bowl to gather up dry ingredients.

  • 4.

    Turn dough onto a surface that isn’t floured.

  • 5.

    Knead for 5-10 minutes until the dough is elastic.

  • 6.

    Set aside in greased bowl with cling wrap and tea towel until dough has doubled in size. 

  • 7.

    Once proved, knock back the dough and divide into 8 equal balls using bench scraper (dough usually weighs around 1kg, so each ball should be about 125g).

  • 8.

    Roll the balls into 35cm strands.

  • For the dark rye:

  • 1.

    Repeat process for light rye, but add the cocoa with hot water in the form of a paste.

  • For the white bread with onion and parmesan:

  • 1.

    Slice onions into thin slices and add to frying pan with olive oil.

  • 2.

    Fry these on medium for 10 minutes until softened, and then continue to cook for another 30 minutes on low until caramelized.

  • 3.

    Place flour into bowl, add salt and yeast to opposite sides. Mix through and then add water to the middle.

  • 4.

    Mix ingredients until combined, and then turn out onto work surface.

  • 5.

    Knead until the dough is elastic and a gluten window can be seen.

  • 6.

    Set aside in greased bowl (using canola oil) and allow to prove until doubled in size.

  • To bake rye:

  • 1.

    Braid 3 strands of rye (alternating between dark and light), 4 times. Place a flan tin in the centre of the baking tray, braid bread strands toward the center and connecting the loose strands around the pie tin.

  • 2.

    Place leftover strands around the sides of the braids.

  • 3.

    Allow to prove for roughly 1 hour. Preheat oven to 180°C.

  • 4.

    Egg wash, and sprinkle caraway seeds.

  • 5.

    Bake for 20-25 minutes until it sounds hollow when tapped.

  • To bake white onion and parmesan:

  • 1.

    Divide dough into 4 equal parts.

  • 2.

    Pat excess oil off onions with paper towel.

  • 3.

    Roll balls of dough into strands (35cm long).

  • 4.

    Roll two strands in parmesan cheese.

  • 5.

    Roll two strands in onion.

  • 6.

    Braid this loaf in a windmill pattern, so that it forms a ball – place this ball inside another pie tin so that the shapes are coinciding.

  • 7.

    Cover and allow to prove until it doubles in size.

  • 8.

    Egg wash and bake in oven at 200°C for 20 minutes.

  • To assemble:

  • 1.

    Place white bread inside the whole in the middle of the rye bread.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 340kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 11g
  • Carbohydrate 56g
  • Sugar 0g
  • Sodium 308mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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