Cheese and onion bread

Ingredients for 4 servings:

• 2 tsp yeast (dry yeast)
• 1 tsp sugar
• 500 g flour (whole wheat flour)
• 1 ½ tsp salt
• 2 tsp spice mix (ground bread spice)
• 125 g mountain cheese
• 3 onions
• 300 ml water, lukewarm
• Butter, for roasting onions

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel and dice the onions, melt the butter in a hot pan, and fry the onions until they are the desired color. Then let them cool on kitchen paper. In the meantime, finely dice the mountain cheese. Mix the yeast with the flour, then add all the remaining ingredients and knead thoroughly. The more thoroughly the dough is kneaded, the better the baking results (I usually knead for about 10 minutes, and all the breads turn out super light). Then let it rise in a warm place for about 30 minutes, until it has increased in volume considerably. Knead briefly again, form a loaf, and place on a floured or greased baking sheet. Cover with a warm, damp kitchen towel and let rise for another 30 minutes. Score as desired and bake in a convection oven at 230°C for 10-15 minutes. Turn the heat down to 200°C and bake for another 30 minutes. When the bread is done, it should sound hollow when you tap the bottom. Then it’s truly done. For the automatic bakers among you: Program: Wholemeal bread, size L, medium browning.