The day before, peel and finely chop by hand 2 T. grey shallots. Place ½ C. bread flower and ¼ C. rye flour in a small food processor, add shallots, and run to pulverize thoroughly. Empty into a bowl, cover, and let sit on the counter overnight (at least 12 hours) to draw the moisture and flavor from the shallots into the flour itself.
Using your favorite bread recipe for two pounds of bread, replace ¼ C. of the liquid with beer and ¾ C. of the flour with the shallot/flour mixture. (What you choose to do with the rest of the beer is up to you!) Add 1 tsp. cider vinegar and 2 T. raw (untoasted) sesame seeds. Continue as your recipe directs.
Because grey shallots are so extraordinarily nuanced and have such a short shelf-life, I make up batches of the shallot/flour mixture when the shallots are at their peak, put them in snack-sized zip-topped bags, then put the snack bags in larger freezer bags marked for contents and date. I keep them in the freezer for those cold winter and spring days when I feel the need to make something truly special.
Tom Halley, Apple Valley, CA
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