Ingredients

Method

• 2 t sea salt
• 1 t sugar
• 100 g rye flour
• 350 g white bread flour
• 1 t baker\'s yeast
• 375 ml water
• 2 T olive oil
• 1 whole red onion (leaves intact)
• 1 small bunch of parsley
• a few sprigs oreganum, leaves picked
• 100 g Parmesan, grated
• For the starter dough
• 250 g white bread flour
• 100 g rye flour
• 1 t salt
• 1 t sugar
• 1 t baker\'s yeast
• 250 ml water

Method

Ingredients

Preheat the oven to 200°C.

Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.

Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.

Wind the dough around the onion and set aside to rise for a further 30 minutes.

Bake for 40 minutes or until golden.

To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.

Cook’s note: You can keep the starter in the fridge for up to four days.