Cider, Cheese and Onion Tear and Share

This loaf is the perfect accompinement to any soup or pasta dish. The cider adds a tartness which balances out the rich, creamy cheddar.


For the loaf: 400g strong white flour
                    100g rye flour
                    7g dried yeast
                    2 teaspoons of salt
                    350ml of cider

For the filling: 1 red onion (finely chopped)
                       2 tablespoons of english mustard
                       100g mature cheddar cheese


Place both the flours in a bowl and rub in the yeast with your fingertips. Add the salt along with the cider and knead for around 5 minutes, until you have a smooth dough. Cover with a tea towel (or some cling film) and leave to rise for around an hour, or until it has almost doubled in size.
   In the mean time, soften the onions in a pan on a low heat and the set aside to cool. Grate the cheese.
When the dough has risen, roll it into a long rectangle. Spread on the mustard and the sprinkle on the onions and most of the grated cheese. Roll the dough into a sausage shape and cut in to 10 (or so) pieces. Oil a baking tray (or a 20cm cake tin, like I used) and arrange the rolls into any shape you desire, making sure you leave a slight gap in-between each one. Leave to prove again, for around 20 minutes, or until they have risen slightly. Pre-heat the oven to 200 degrees c.
    When the rolls have risen, sprinkle with the remaining cheese and bake for around 20 minutes, or until golden on top.