Cheese and onion seed bread

Prep: 180 mins
Cook: 35 mins
Cheese and onion seed bread

500g bread flour

50g of Dubliner cheese, grated

15mls olive oil

1 x 7g pack of dried yeast

250ml luke warm milk

1 tbs black onion seeds (Nigella seeds)

15g caster sugar

10g sea salt

Vegetable oil

Sift the flour into a large bowl and add the salt. Mix the milk with the sugar and yeast and olive oil, and leave for a couple of minutes until the yeast become active. Add the milk to the flour and mix until combined.

Tip out onto a floured work surface and knead until the dough becomes smooth – about 10 minutes. Place the dough in a floured bowl cover with cling film and leave in a warm place to prove for 1 hour.

Pre heat your oven to 170C.  When the dough has risen, remove from the bowl and knock back on a floured surface. Add the cheese and black onion seeds and knead through. Allow prove for 40 minutes.

Shape into a round, slash the top and brush with a little milk, sprinkle with a little sea salt and a pinch of black onions seeds. Bake the loaf in the preheated oven for 30-40 minutes or until it is nicely browned and sounds hollow when tapped on the base.

This recipe is courtesy of Dubliner Light Cheese

Makes 1 large loaf

Preparation Time
180 minutes

Cooking Time
35 minutes

Main ingredients
Flour, Cheese, Vegetables

Recipe Type
Bread, Cakes & Baking, Entertaining

Special Info
Egg free, Vegetarian, Pregnant Mums

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