Einkorn Loaf, Confit Onion and Somerset Cheddar

Method:

– Finely dice the onion and put in a pan with the wine and butter. Cook on a gentle heat until all the wine hass evaporated and the onion has a nice golden colour.

– Dissolve the yeast and sugar in the warm water.

– Sift and combine flour and salt in a large bowl.

– Add the yeast mix to the bowl and with your finger mix the dough until all the ingredients are combined.

– Add the confit onion and slowly incorporate.

– Cover the bowl with cling film and leave to proof for 10-12 hours in a dark place. (The time of proofing depend of the temperature of the room)

– After this time, add the grated cheddar and transfer the mix into a prepared baking tin (Greased and lined with grease-proof paper).

– Cover with a piece of wet baking parchment and leave for another 30-45 minutes.

– In the meantime, preheat the oven to 220°C.

– Place the bread in the oven and bake for 30 minutes. After this period, reduce the temperature to 180°C and continue to bake the bread for other 30 minutes.

– When ready (Golden and springy to the touch), remove from the oven and let cool before slicing.

Recommended serving with picalilly, cold meat or cheese!