Roscoff loaf

Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage.

What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.

The onions are drained next day and cooked before being mixed into the dough.

This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
59K 1 36 3.8
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Last modified on: October 24th 2017

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For 2 loaves, you will need:

Change these quantities to make: 1 loave 2 loaves 4 loaves 6 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
36 min.3 hours 30 min.1 hour 10 min.5 hours 16 min.
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Step by step recipe

Stage 1 - 30 min.
Roscoff loaf
The day before baking, or even a several days beforehand, cook the sausages in the oven at 360°F (180°C). The sausages should be nicely browned and, if there are any cooking juices, keep these for adding to the recipe later.

Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.

Stage 2 - 10 min.
Roscoff loaf
Another thing to do the day before: Peel, rinse and slice 300 g onion thinly.

Put the oinions into a tall container and pour 300 ml red wine over.

Stage 3 - 3 min.
Roscoff loaf
Next day, drain the onions...

Stage 4
Roscoff loaf
...and collect the wine they have soaked in.

Stage 5 - 5 min.
Roscoff loaf
Melt 30 g butter in a saucepan on medium heat, then add the soaked onions.

Cook for about 5 minutes without colouring.

Leave to cool.

Stage 6 - 4 min.
Roscoff loaf
Cut the sausages into slices or small dice.

Stage 7 - 10 min.
Roscoff loaf
Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 9 g salt, 15 g yeast, 100 g Soured dough (if possible) and then add the onion-flavoured wine.

If you collected any sausage cooking juices, now is the time to add them.

Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 8 - 2 min.
Roscoff loaf
Add the onions and sausage, then knead for a further 2 minutes until these are mixed in.

Stage 9 - 2 min.
Roscoff loaf
Gather the dough into a rough ball and transfer to a large clean bowl.

Stage 10 - 1 hour 30 min.
Roscoff loaf
Cover with a plastic sheet and leave to rest at room temperature for 1 hour 30 minutes.

Stage 11 - 5 min.
Roscoff loaf
After resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g).

Stage 12 - 2 hours
Roscoff loaf
Shape into medium-sized loaves and lay in proving baskets.

Cover once more with a plastic sheet and leave to rest for 2 hours.

Stage 13 - 35 min.
Roscoff loaf
Preheat the oven to 480°F (250°C). Turn each loaf out onto a baking sheet or your baker's shovel. slash the top and bake with steam for about 35 minutes (do watch for the loaves browning).

Stage 14
Roscoff loaf
Leave to cool on a wire or wooden cooling rack.

Your Roscoff loaf is done.
To keep the recipe's very Breton character, try to use Molène sausages and pink onions (from Roscoff, of course), if possible. But if you can't get these, normal onions and another type of smoked sausage will work fine.
Several days, preferably in a cloth bag.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,755 Kcal or 15,721 Kj107 gr450 gr141 gr
188 %41 %42 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj7 gr31 gr10 gr
13 %3 %3 %1 %
Per loave
Energetic valueProteins CarbohydratesFats
1,877 Kcal or 7,859 Kj53 gr225 gr71 gr
94 %21 %21 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Milk, Gluten, Sourdough
How much will it cost?
  • For 2 loaves : 7.22 €
  • Per loave : 3.61 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Loaf for "les filles'", Bacon rolls, Olive and pesto bread, Leavened bread, ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Coq au vin, Tenderloin steaks marinated in red wine with rosemary, Two-stage beef chuck , Mushroom bourguignon, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Cajun pork with rice., Seven-hour lamb, Cauliflower coconut curry, Creamy risotto with diced vegetables and flax seeds, Mushrooms à la grecque, ... All
SausageSausage: You can check-out other recipes which use it, like for example: Roscoff salad, Sausages with baked beans, French style, Polish-style beetroot salad, Sausage rougail, Duo of slow-cooked pork, ... All
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  • This bread is sooo god. I'm prepare the ingredients wright now for 2 loafs for this weekend.🌻
    Posted by Anonymous november 18th 2017 at 11:06 (n° 1)
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