Onion Bread

Category: Breads		Onion Bread
Ingredients: yeast molasses flour, hard whole wheat salt onion sugar mushrooms paprika		Put a half cup of tepid water in your warmed mixing bowl with a teaspoonful of active dry yeast, a teaspoonful of flour, and a teaspoonful of molasses. Let this begin to foam before you add two cups of hard whole wheat flour into which you have put half a teaspoon of salt. Mix until you can turn out onto a floured board. Knead until the texture becomes smooth. Put in an oiled bowl, turn over to coat the top, and cover with a moistened towel. Leave in a warm spot away from drafts until roughly doubled in size. Punch down, knead again, and divide into four pieces. Roll each of the pieces out until the dough is one centimeter thick. Spread a generous layer of thinly sliced onion over the disc, and some fresh mushrooms of whatever sort over those. Sprinkle with paprika and freshly crushed sea salt, and allow to proof for ten minutes away from any draught. Bake in the top of a hot oven for fifteen minutes, or until the edges of the onions are browning, and the outside edges of the breads are firm and well-coloured.
Notes:
Recipe Index	More Breads:	Buttercup Flatbread \| Stuffed Flatbread \| Sourdough Bannock \| Olive and Shallot Pie \| Sesame Roti \|
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