Burdock Bread with Asiago

Kerry Hackett, Peterborough

¼ cup dried Burdock root (chopped)

1½ cups water

1 tablespoon yeast

1 cup milk

2 tablespoons sugar

¼ cup plus 2 tablespoons cornmeal

3 tablespoons unsalted butter

2/3 cup onion, chopped

2 tablespoons fresh rosemary, chopped

1 cup asiago cheese, grated

1 teaspoon sea salt

1 tablespoon red pepper flakes

3 cups spelt flour

2 to 2½ cups unbleached flour

2 tablespoons parmesan cheese, grated

Place the dried Burdock root in a pot with 1½ cups water and bring to a boil. Simmer for 15 minutes. Let cool to lukewarm. Strain Burdock root and reserve water. If necessary add water to the Burdock water to make one cup liquid. Pour liquid in bowl and add milk and yeast. Let stand until yeast has dissolved, about five minutes. Add sugar, ¼ cup cornmeal, butter, onion, rosemary, cheese, salt, pepper and spelt flour. Mix together well. Turn onto a lightly floured surface and knead dough for three minutes, adding unbleached flour as necessary to make a workable dough. Let dough rest for 15 minutes. Knead for a further 10 minutes, adding flour as necessary. Lightly oil a large bowl and turn the dough in the bowl to cover the top surface with oil. Cover with a clean cotton cloth and let rise in a warm place for 1½ hours or until doubled in bulk. Punch down the dough and divide into two round loaves. Sprinkle remaining cornmeal on a baking sheet and place loaves on it, seam side down. Sprinkle parmesan cheese on top of the loaves. Cover and let rise in a warm spot for 45 minutes or until doubled in bulk. Preheat oven to 350ºF. Bake bread for 45 minutes. Let cool. Makes two loaves. Especially good dipped in olive oil and balsamic vinegar.