- 400g Strong White Flour
- 100g Rye Flour
- 1 packet or 8 slices of Smoked Bacon
- 1 packet Bread Yeast
- 10g Sea Salt
- 1 medium Red Onion, thinly sliced
- Henderson’s Yorkshire Relish
- 30g Unsalted Butter, melted
- 300-310g lukewarm water.
- Rapeseed Oil for kneading.
This started off as an experiment, had a good deal of influence from breadmaster Richard Bertinet, and finally ended up as a key part of making the ultimate Cheese sandwich.
Just a note before you get started. This is much better if you source & smoke your own Bacon – I use Jack Daniels’ Whiskey Barrel Smoking Chips which are easy enough to get hold of online (or B&Q). Not only does this add amazing flavour to the Bacon, but Lemmy died this month and it’s what he would have wanted.
You can also substitute the Henderson’s Yorkshire Relish for Worcester Sauce, but this will render your bread inferior, and you will never be able to play cricket for Yorkshire.
First remove the rind from the bacon, and slice up into thin strips (see photo). Heat a dry pan on a medium heat and gently start to cook the bacon to render down the fat, stirring occasionally. When the fat starts to run out of the bacon, add the onion & continue cooking until the Bacon is looking well done & the Onion is translucent.
Deglaze the pan with a few liberal dashes of Henderson’s Yorkshire Relish, and continue to cook and stir for a couple more minutes. Try not to drool Homer Simpson-style into the pan. Leave in the pan to cool completely.
Now for the bread. Put the flour in a large bowl, with the Salt on one side & the Yeast on the other. Add the Butter & water and bring it together.
Add the Bacon mixture to the bowl. Place a large slosh of Rapeseed Oil on your workbench, add the dough mixture on top and start to knead to bring it together. Continue to knead for 10 minutes to incorporate all that tasty goodness.
You should end up with a smooth dough as seen below left – put this in a lightly oiled bowl, cover with a tea towel and place somewhere warm to rise for 2-3 hours. Once risen, knock the air out of it with a quick knead, shape into a loaf and put on a baking tray lined with baking paper. Put the tray into a proving bag (a strong, clean bin bag works just as well).
Once risen, pre-heat your oven to 220c, remove the tray from the bag and liberally sprinkle the loaf with flour. Put a tray in the bottom of the oven, pour in a little boiling water & leave for a couple of minutes to get up a head of steam. Bake the load for 25-35 minutes until golden brown and hollow-sounding if you tap the bottom.
Cool on a wire rack & guard with your life until cool! Enjoy!
This is just a quick visual on how i smoke my Bacon. I use a fish smoker sold in angling shops, but a roasting tin will work. Take the roasting tin, place some foil in it, place your wood chips in the foil. Place the rack in the tin, layer with Bacon. If you have a lid great, if not take some tin foil and tightly seal.
I then put my smoker/roasting tin on a camping stove outside – you can use the hob but make sure you have tightly sealed with tin foil! Leave 10 minutes, or longer if you want a deep smoke (the amount of time takes a bit of practice to get it how you want it). That’s it!