700g strong whole meal flour
14g fresh yeast or 7g dried yeast
1 large onion, sliced and chopped very finely
2 teaspoons salt
1tablespoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon chopped sage
1 tablespoon oil
1 tablespoon sesame seeds
Make the dough.
Mix together the flour and the salt in a large mixing bowl. Cream the yeast with a little of the water and leave it till it goes frothy. Make a hole in the flour and add the frothy yeast, remainder of the water, chopped onions, herbs and oil and mix it all together to form the dough.
Knead the dough.
Place the dough on a surface that has been sprinkled with flour and knead the dough for 10 minutes until it turns smooth and elastic. Place the dough in a clean bowl and cover it with a damp cloth. Leave the dough in a warm place for 1 hour where it will double in size.
Make the bread.
Remove the dough from the bowl and punch it a couple of times with your fist to remove any trapped air. Knead again for a few minutes. Roll the dough into a ball and place it on a greased, warm baking tray. Brush the ball with water and sprinkle over the sesame seeds. Cover again and leave to rise in a warm place for 30 minutes until it has once again doubled in size.
Bake the bread.
Bake in the middle of the oven at 220C for 20 minutes. Lower the temperature to 190C and bake for another 15 – 20 minutes. The bread is cooked when it sounds hollow when tapped. Remove from the oven and place on a wire rack to cool.