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
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.
Variations: Use sesame seeds or pumpkin seeds or a little fresh thyme for a change of flavour and texture.
Preparation Time: 2 hours
Cooking Time: 30-40 mins Minutes
Makes 1 Large Loaf