20 g fresh yeast
320 ml warm fresh milk
1 onion, skinned and finely chopped
230 g strong white flour
230 g strong wholemeal flour
5 ml salt
35 ml chopped fresh sage
Dissolve the yeast in the milk
Melt the butter in a pan and add onions. Gently cook until soft.
In a bowl add the flours, salt, pepper and sage, mixing well together.
Make a well in the middle of the flour and pour in the milk and yeast.
Add the onions.
Beat together until the dough comes away from the sides.
Onto flour surface place the dough and knead for 10 minutes.
Place into a clean bowl and cover with a clean cloth and leave for 1 hour.
Once again on a floured surface knead for a few minutes.
Dived into 2 and shape into rounds.
5. Turn the dough on to a floured surface and knead lightly. Divide into two, shape into rounds and place on a large greased baking sheet.
Brush with a little milk and leave for 30 minutes.
Pre heat oven at 230°C (450°F) mark 8
Place in oven and cook for 15 minutes.
Turn oven down to 200°C (400°F) mark 6 and continue to cook for a further 15-20 minutes until well risen and golden brown.