Ingredients

500g French type 55 white bread flour (I mixed with some wholemeal but that is optional)

1 1/4tsp salt

1 1/2 tsp dried yeast

1 tsp xylitol (perfect for diabetics) or 2tsp sugar

300 ml water

Method

This can all be placed into a bread maker, liquid first and set to dough setting.

Filling: 1 large onion, 1 clove of garlic,1tsp thyme, 600ml vegetable stock, 2tbsp French mustard, 100g grated hard cheese, seasoning, (chopped chorizo/ham are great options)

In the meantime, gently fry one finely sliced large onion, 1 chopped garlic clove, add 1tsp thyme and let it all gently caramelise until golden.

Add 600ml of vegetable stock, leave to reduce until very little liquid left and leave to cool. When the dough is ready, roll it out to a rectangle, spread over the mustard, then the cooled onion mix or a chorizo/ham option if preferred), roll it up from short end and leave to prove. Sprinkle over the grated cheese. Bake for 30-35mins at 200 degrees c. If making rolls, reduce the cooking time.