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Pickled Onion Bread

We love a wholemeal or granary loaf in our house, but I had a sudden urge to add pickled onions to it...the result was delicious!

600g/21 oz flour, I used a mix of wholemeal and granary

10g/2 level teaspoons salt

7g/0.24 oz fast action dried yeast

1 tablespoon black treacle

1 tablespoon plain yogurt (this can be plant based)

approx 375ml/12.7 fl oz luke warm water

4 large pickled onions

Pop your flour into a large bowl and mix in the salt. Now add the dried yeast and mix.

Add in the black treacle and yoghurt.

Slowly add in the luke warm water (you might not need it all).

Bring together to form a dough. If it is too wet and sticky, add a little more flour, if it is dry and flaky, add a little more water.

Knead on a floured surface for about ten minutes, until the dough is stretchy and pliable.

You can do this process in the food mixer with a dough hook, it should take about five minutes.

Pop the dough back into the bowl, cover with a tea cloth and leave in a warm place to prove. It should take about an hour to an hour and a half to double in size.

Dry your pickled onions with some kitchen paper and finely chop.

Knock back the dough. Now add the pickled onions to the dough and knead until they are evenly dispersed.

Shape the dough into a round and pop onto a baking sheet lined with parchment paper.

Cover with a cloth and leave in a warm place to prove again for about an hour.

Preheat your oven to 220C/425/Gas 7 and bake for 15 minutes.

Reduce the oven temperature to 190C/375F/Gas 5 and bake for a further 25 minutes.


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