Onion Bread

For two good sized loaves you need:

1 lb stoneground organic wholemeal bread flour
8 oz stoneground organic white bread flour
Half teaspoon salt
1 x 7g sachet of easy-blend dried yeast
1 pint lukewarm water
1 teaspoon molasses, barbados sugar or honey
2 teaspoons extra virgin olive oil
2 dessertspoons of sunflower seeds (optional)
1 large baking sheet, warm and lightly oiled
8 oz finely chopped onion
2 tbsp extra virgin olive oil

Start by sweating the onions in the olive oil until they`re really soft but not browned. Remove with a slotted spoon allowing surplus oil to drain away and place in a bowl to cool.

Turn on the oven to gas 6, 400F, 200C. Mix the flour and yeast together. Add the salt, oil and sugar, molasses or honey to the warm water, stir till dissolved. Make a well in the flour, add the water (and sunflower seeds if used) and knead energetically for 3 - 4 minutes, until the dough comes away without sticking to the sides of the bowl. Sprinkle on a little extra flour if the mixture is too sticky. Add a little more warm water if the mixture is dry and crumbly.

When it forms into a single ball place the dough on a floured board and cut in half. Using plenty of flour roll out each half into a circle 8-10 inches in diameter. Place half the onion mixture in a line across the centre of each circle of dough, leaving a good inch before the edge. Fold the top half of the circle into the middle, then the bottom half into the middle, then the left side into the middle, then the right side into the middle, overlapping all the edges to seal in the onions.

Place folded side down onto the oiled baking sheet, cover both loaves with a clean damp tea towel and leave to rise in a warm place for about 40 minutes.

Place in the middle of the hot oven and bake for 35-40 minutes - if your oven heats unevenly turn round half way through.

You`ll know the bread is done when it sounds hollow if you tap the bottom - if it doesn`t, and return to the oven for another five minutes. Leave to cool on a wire rack.