I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme. Many voted oranges, and some of us looked forward to bake with onions. Why not both? The idea of just juicing the orange sounded a bit dull to me, so I decided to look up for a nice recipe for jam or chutney that involved both ingredients and found this one on Cuoche per caso blog. Rye was one of the flours of choice to give a bit of a rustic feel and the fennel seeds contribute with their aroma to develop a wonderful flavour bouquet. These savoury snails are perfect for an appetizer and you can savour them with goat cheese, olives, parmesan or anything salty to counterbalance the sweetness of the orange and onion chutney.
Blood oranges and red onion chutney
250 g peeled and diced blood oranges
2 red onions
200 g sugar
75 ml white vinegar
1 g salt
Chop roughly the oranges and onions and put to boil on low heat in a little saucepan until the mix gets denser, approximately one hour.
Add the vinegar, sugar and salt, and let boil on low heat stirring occasionally until the mix gets firmer.
Allow to cool on a plate.
Rye bread dough
150 g whole rye flour
100 g strong bread flour
200 g soft wheat flour
30 g ghee, melted
10 g powdered milk
240 g lukewarm water
10 g salt
100 levain, already refreshed
15 g fennel seeds
Dissolve the leaving in the water, adding the powdered milk and the other flour you previously sifted together.
When the dough is getting firmer add the melted ghee and fennel seeds.
Knead until you have a soft and uniform ball.
Put the dough in a bowl and cover with a tea towel or cling film and let rise at room temperature approximately 7 hours.
Roll our a rectangle, longer than wider and about 2-3 mm thick.
Spread with the orange and onion chutney and roll from the longer side.
Cut out 1 cm thick discs and place on a baking tray covered with baking sheet.
Let rise 2-3 hours.
Bake in oven preheated at 200°C.
As soon as you put the baking tray in the oven lower at 180°C and bake approximately 35’.
Let cool on a wire rack.
#TwelveLoaves April: Oranges. The month of March was filled with gorgeous strawberry breads! We have chosen ORANGES for our April theme! Choose a recipe including oranges. Your bread of choice recipe must include in the recipe: oranges, orange marmalade, orange zest. In addition to being in the dough, it could also be added to a glaze. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with ORANGES. Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April, 2014, and posted on your blog by April 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and Heather from girlichef.
- And here are some of the posted recipes:
- Blueberry Dreamsicle Orange Lower-Fat Quick Bread from Shockingly Delicious
- Brith with candied orange from Ma che ti sei mangiato
- It’s Thyme for Orange Dinner Rolls from Cookistry
- Orange Biscuits from Magnolia Days
- Orange-Fennel Cake Doughnuts from girlichef
- Orange Marmalade Filled Sweet Rolls from That Skinny Chick Can Bake
- Orange Marmalade Scones from A Baker’s House
- Orange Pull-Apart Bread from All That’s Left Are The Crumbs
- Orange Pull Apart Bread with Orange Cream Cheese Glaze from Bakingyummies
- Orange Rolls from Basic N Delicious
- Orange Rosemary Boule from Food Lust People Love
- Orange You Delicious Honey Crescent Rolls from Kudos Kitchen By Renee
- Pizza di Pasqua from Karen’s Kitchen Stories
- Rye and fennel seeds snails with blood oranges and red onion chutney from Rise of the sourdough preacher
- Sicilian Orange Sweet Bread from Cake Duchess
- Strawberry and Orange Quick Bread with Candied Orange Marmalade from Hip Foodie Mom
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arancia e cipolle rosse
Ho pensato molto a questa ricetta, soprattutto perchésentivo più forte che mai la necessità di creare un pane salato. Che cosa ha innescato questa combinazione di sapori? Il sondaggio che Lora – Cake Duchess, ha lanciato nel forum di Twelve Loaves per la scelta del tema di aprile. Molti hanno votato per le arance, mentre alcuni di noi speravano di poter sfornare un base a base di cipolle. Perché non usare entrambi gli ingredienti? L’idea di aunire all’impasto del succo di arancia mi pareva un po’ noiosa così ho deciso di cercare per una bella ricetta per una marmellata o chutney che combinasse entrambi gli ingredienti e l’ho trovata sul blog Cuoche per caso. Ho scelto tra le altre la farina di segale per dare un po’ di sapore rustico e semi di finocchio contribuiscono, con il loro intenso aroma, di sviluppare un meraviglioso bouquet di sapori. Queste girelle salate sono perfette per un aperitivo o antipasto e si possono assaporare con formaggio di capra, olive, parmigiano o qualsiasi ingrediente salato per controbilanciare la dolcezza del chutney alle arance e cipolla rossa.
Chutney di arance sanguinelle e cipolla rossa
250 g arance sanguinelle sbucciate e tagliate a pezzi
2 cipolle rosse
200 g zucchero
75 ml aceto di vino bianco
1 g sale
Unite le arance e cipolle e mettete a bollire a fuoco basso in un pentolino per circa un’ora, fino a quando la miscela diventerà più densa.
Aggiungete l’aceto, lo zucchero e il sale e lasciate bollire a fuoco basso mescolando di tanto in tanto fino a quando la miscela si addenserà.
Lasciare raffreddare su un piatto.
Impasto con farina di segale
150 g farina di segale integrale
100 g farina manitoba
200 g farina 00
30 g burro chiarificato, fuso
10 g latte in polvere
240 g acqua tiepida
10 g sale
100 g lievito madre in coltura liquida, già rinfrescato
15 g semi di finocchio
Sciogliete il lievito in acqua, aggiungete il latte in polvere e le farine precedentemente setacciate insieme.
Quando l’impasto è sempre omogeneo aggiungete il burro chiarificato fuso e i semi di finocchio.
Impastate fino ad ottenere una palla morbida e uniforme.
Mettete l’impasto in una terrina e coprite con un canovaccio o della pellicola trasparente e lasciare lievitare a temperatura ambiente circa 7 ore.
Stendete un rettangolo più lungo che largo, spesso circa 2-3 mm.
Cospargere con il chutney di arancia e cipolle e arrotolate l’impasto su sé stesso, dal lato più lungo.
Tagliate delle girelle alte circa 1 cm e disponetele su una teglia ricoperta di carta da forno.
Lasciate lievitare 2-3 ore.
Cuocete nel forno preriscaldato a 200° C.
Non appena infornate abbassate a 180° C e cuocere circa 35′.
Lasciate raffreddare le girelle su una gratella.
Ecco le regole per partecipare a Twelve Loaves:
1 . Quando pubblichi il tuo pane per Twelve Loaves sul tuo blog assicurati che di menzionare la raccolta nel post sul blog, questo aiuta a rintracciare la ricetta. Assicurati che il pane sia conforme al tema!
2 . Inserisci il tuo post nella raccolta tramite il Linky Tool nella parte inferiore del mio blog.
3 . La ricetta del pane deve essere stata postata nel mese di marzo 2014, e pubblicato entro il 31 marzo 2014.
# TwelveLoaves è una raccolta mensile creata da Lora, Cake Duchess. #TwelveLoaves scorre senza intoppi anche grazie all’aiuto della bella Renee di Magnolia Days e questo mese anche grazie al supporto di Heather di girlichef.
E qui sono alcune delle ricette pubblicate:
- Blueberry Dreamsicle Orange Lower-Fat Quick Bread from Shockingly Delicious
- Brith with candied orange from Ma che ti sei mangiato
- It’s Thyme for Orange Dinner Rolls from Cookistry
- Orange Biscuits from Magnolia Days
- Orange-Fennel Cake Doughnuts from girlichef
- Orange Marmalade Filled Sweet Rolls from That Skinny Chick Can Bake
- Orange Marmalade Scones from A Baker’s House
- Orange Pull-Apart Bread from All That’s Left Are The Crumbs
- Orange Pull Apart Bread with Orange Cream Cheese Glaze from Bakingyummies
- Orange Rolls from Basic N Delicious
- Orange Rosemary Boule from Food Lust People Love
- Orange You Delicious Honey Crescent Rolls from Kudos Kitchen By Renee
- Pizza di Pasqua from Karen’s Kitchen Stories
- Rye and fennel seeds snails with blood oranges and red onion chutney from Rise of the sourdough preacher
- Sicilian Orange Sweet Bread from Cake Duchess
- Strawberry and Orange Quick Bread with Candied Orange Marmalade from Hip Foodie Mom
Powered by Linky Tools
Cliccate qui per inserire la vostra ricetta
rise of the sourdough preacher 
Pingback: “Cuochi d’artificio”: Sweet Pesto Snails / “Cuochi d’artificio”: Lumachine al “pesto dolce” | rise of the sourdough preacher