Onion Wholemeal Bread

Instructions

1. 1

   Heat 15ml olive oil in a large pan over medium heat. Add the sliced onions and cook gently for 15-20 minutes, stirring occasionally, until deeply golden and caramelised. Season with salt and pepper, stir in the thyme and garlic, then set aside to cool.

   Tip: Low heat is key for caramelising onions without burning them—this develops their natural sweetness.

2. 2

   In a large bowl, combine wholemeal flour, white bread flour, and instant yeast. Make a well in the centre and pour in the warm water. Mix with your hands until a shaggy dough forms, then knead for 5 minutes until roughly combined.

   Tip: The dough will feel slightly sticky at this stage, which is normal for wholemeal bread.

3. 3

   Sprinkle the sea salt over the dough and continue kneading for 8-10 minutes until the dough becomes smooth and elastic. Fold in the cooled caramelised onion mixture until evenly distributed throughout.

   Tip: Adding salt after initial mixing helps develop gluten strength before it would otherwise inhibit dough development.

4. 4

   Shape the dough into a round ball and place it in a lightly oiled bowl. Cover with a damp cloth and leave to rise at room temperature for 1.5 hours until doubled in size.

   Tip: Wholemeal dough may rise slightly slower than white dough due to the bran content absorbing more water.

5. 5

   Preheat your oven to 220°C. Turn the risen dough onto a floured surface and gently shape it into a round loaf, tucking the edges underneath to create surface tension.

   Tip: Handle the dough gently to preserve the air bubbles that give the bread its light texture.

6. 6

   Place the shaped loaf on a baking tray lined with baking paper. Brush the top with the remaining 15ml olive oil and score the surface with a sharp knife in a crosshatch pattern.

   Tip: Scoring allows steam to escape and helps the bread rise upward rather than outward.

7. 7

   Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.

   Tip: Cooling the bread completely allows the crumb structure to set properly for cleaner slicing.