Onion Buckwheat Bread

 

Ingredients

 

Makes 10 servings

• 1 pound diced white onions

• 3 tablespoons olive oil

• 4 1/2 teaspoons yeast

• 1 1/2 cups water, at 90°F

• 1/2 cup milk

• 6 1/2 cups unbleached bread flour

• 1 1/2 cup buckwheat flour

• 5 teaspoons sea salt

• 1 tablespoon finely chopped fresh rosemary

• 3/4 cup (3 ounces) shredded Gouda or Cheddar cheese

• Unbleached bread flour as needed for kneading

• 4 tablespoons poppy seeds or nigella seeds (onion seeds)

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Method:

1. Sauté onions in olive oil in large skillet over medium high heat until just browned, about 5 minutes. Set aside to cool.

2. Combine yeast with water in large bowl; let sit 10 minutes until bubbly. Add milk to yeast mixture and stir to combine.

3. Gradually add bread flour, buckwheat flour, salt, rosemary and onions to yeast mixture.

4. When mixture is well combined, add cheese and blend. The dough will be slightly sticky. Knead dough about 10 minutes on lightly floured surface, until smooth and elastic.

5. Add additional bread flour as needed if dough is too soft. Lightly oil clean bowl. Place dough in bowl; cover and let rise until doubled in bulk, 1 1/2 to 2 hours.

6. Gently punch down dough and place on lightly floured surface. Cut dough in half and shape into two round loaves. Sprits top of each loaf with water, and press on poppy seeds or nigella seeds. Place on lightly floured baking sheet; cover and let rise until doubled in bulk, 45 minutes to 1 hour.

7. Preheat oven to 450°F. Slash tops of loaves with razor blade and place in oven. Bake 10 minutes. Add steam by placing two ice cubes in pan on bottom of oven.

8. Reduce heat to 400°F and bake an additional 35 to 40 minutes. Cool loaves completely on rack.