400g strong white flour (I used very strong canadian wheat)
400g stoneground wholemeal
200g red onion chopped in small pieces
16g malt extract
16g fresh yeast
5 tbsp red wine vinegar
2 tsp sugar
Prepare the onion first. Fry the onions on a high heat stiring all the time for 3 minutes. Add the red wine vinegar and sugar Keep stiring until the onions are soft and caramalised. Put to one side to cool
Put the water and yeast in a bowl and mix then add the malt extract and mix until combined. Weigh the flour and salt into another bowl. Add to the yeast mixture and roughly combine. Let stand for 30 minutes.
Knead the dough until the gluten has started to form. Add the lard and salt. Squeeze into the dough and then knead until combined. Add the cooked onion mixture and squeeze into the dough. Finish kneeding until a smouth dough is obtained. Cover with the bowl and rest for 30 minutes.
Divide the dough in two. Mould each dough piece into a ball. Cover with a plastic bag and rest for 15 minutes,
Mould into the final shape and place on a baking tray with parchment. Cover with a plastic bag and proof for 40 minutes.
Allow to cool on a wire rack.