breads, White flour & rye onion bread

Great bread to have with soup or cheeses, and something a little different for sandwiches.

1x medium red onion & 1 x white onion finely diced, sauteed in little oil, cooled and drained, you can also add them in raw if you prefer a more pronounced onion flavour.
1000g Plain Strong White Flour
100g Rye flour
20g Salt
2 x packets dried yeast or 35g fresh
550 ml water

Sieve flour with the salt into a suitable large bowl
Blend the yeast with the slightly tepid water and mix to a dough.
Making a well in the centre of the flour, blend in the wet ingredients with your hand or wooden spoon and bring together to make a ball of dough.
Tip onto a floured surface and knead for at least 10 min’ until smooth & elastic or in a mixer with the dough hook if you prefer for 7 minutes.
Place in a large, oiled bowl, cover with a tea towel, making sure there is enough space so when the dough rises it will not be able to touch the tea towel, you could also use a piece of oiled cling film, and leave to prove for approx. 45min.
On a floured surface knock back the dough, incorporate the onions at this stage divide in four, shape into balls, and leave covered to rest for 10 minutes.
After 10 minutes shape each piece into a final round shape and place on your baking sheet, or if you prefer you can use 1lb loaf tins, brush the top with egg wash, cover and leave to prove. After approx. 35minutes, make 4-5 slashes in a fan shape, continue proving for further 15 minutes.
Bake in a pre-heated oven 190c/ gas 5 for 30-35 mins. Leave to cool before slicing.