Ingredients
1 tsp salt
375g flour, plain
120ml milk, not too cold
6g dried yeast
1 tsp caster sugar
3 tbsp olive oil
2 large onions
2 tbsp balsamic vinegar
1 tsp brown sugar
1 tsp black cumin seeds
Method
- Combine salt, flour, milk, yeast, sugar and 1 tablespoon of the olive oil in a food processor and knead until the dough is elastic. Roll into a ball and tip into an oiled bowl. Place in the oven on the ‘Dough Proving’ program at 40°C and let it rise for 25 minutes.
- Peel and slice the onions 2mm thick. Combine with the vinegar, brown sugar, cumin and another tablespoon of the olive oil.
- Spread the mixture in a baking tin and cook to caramelise the onions on shelf level 4 on the ‘Grill’ program at 220°C for 15 minutes. After 5 minutes give it a good stir.
- Once the dough has risen, turn out onto a floured surface and flatten out. Pour the onion mixture over the dough and form a flat loaf about 5cm high. Place on a baking tray, brushed with the remaining olive oil.
- Bake bread on shelf level 3 on Steam setting 1 at 200°C for 30 minutes.
- Let bread cool to room temperature and slice carefully with a serrated knife.
Serve with olive oil and balsamic vinegar.
Chef's Secret
Sunflower seeds or walnuts, or even strong-tasting spices such as coriander, fenugreek or cumin (whole or ground) could be added to the dough, as desired.