Dan Lepard’s onion and bay loaf (rolls)
Very crusty, very good. I made half a recipe and shaped the dough into five rolls weighing approx. 110g each in their uncooked state. Baked with “slow steam”, i.e. putting a bowl of water in the oven prior to heating it. Had one with a steamy midnight soup, a favorite of mine.
- 1 carrot, 1 leek, 1 onion, a piece of celeriac
- 1.5-2.5 litres water
- 200g brown lentils, ready to be cooked (either by soaking them or using tender lentils)
- knob of butter, 2 tbsp oil, sea salt, pepper, pinch of herbs de provence
- 2 Wiener, smoked or air-cured sausages (optional)
Chop the vegetables and put them into a hot pan together with the butter. Saute for 7 minutes. Add lentils, cook for 2 minutes, then add water. Simmer for 30-40 minutes or until lentils are done. Soup should not be too thick. Season, add the chopped sausages, serve.