Expat train is pretty great, I am certainly not denying it (a friend messaged me this morning saying she couldn’t go to boxing because she was deep in Net-a-porter. It was 8:43am). And while KL provides such an array of amazingness (roti canai, roti telua bawang, roti pisang, roti cheese, roti jepun, roti tisu…. mainly just all rotis), sometimes all I want in life is the option to wear a cardigan, sit on grass with bare feet and eat ploughman’s lunch while I most likely win multiple games of monopoly deal.
Until that day comes, I’ll sit in my apartment and have a carpet picnic, just like Julia Roberts did and know that I am making great life decisions, because monopoly deal can be played and won anywhere.
chutney, cheddar & onion rye ploughman’s loaf
Adapted from Gourmet Traveller
Ingredients
350g rye flour
350g 00 flour
50g brown sugar
2 x 11g sachets of yeast
2tsp of salt
1 cup of milk
1 1/4 cups of water
1 onion, sliced
4tbs chutney
Handful of grated cheddar
Method
Mix the flours, sugar, yeast and salt together in a large bowl or in a stand mixer with the dough hook attached.
In a little pot, warm the water and milk over a low heat for 2 minutes then gradually pour into the bowl while continuously stirring. Do this until you have a wet dough, then kneed for 6-10 minutes.
Drizzle a large bowl generously with oil then transfer the dough into it – covering with the oil. This will prevent the dough from sticking to the bowl. Cover with a tea towel and leave to rise for an hour.
Pre heat your oven to 180 and drizzle a baking tin generously with oil. Sprinkle some flour on your bench top then roll the dough into a rectangle. Sprinkle with the onion, chutney and cheddar then roll. Squish the loaf into your oiled tin and leave to rest for a further 20 minutes.
Flick some water over the loaf with your fingers then bake for 60 minutes or until fully cooked through.
Kitchen notes...
Pickled onions, cornichons, olives, feta would also go well in this so feel free to rummage through the top shelf of your fridge!
