Ingredients

• 8 tbsp ciabatta flour
• 4 tbsp 3 malts and sunflower flour
• mugful sourdough starter
• 1 red onion
• bunch rosemary
• handful fennel seeds
• 1 tsp sea salt
• 1 tbsp rapeseed oil

Method

• mix flours in bowl
• add sourdough starter and extra water if needed and knead
• leave for several hours for the yeast to get to work
• meanwhile gently fry chopped red onion in oil for at least 10 minutes adding salt
• throw in chopped rosemary and fennel seeds
• add extra water and leave to cool
• mix the onion, rosemary, fennel and water into the dough
• add extra flour if required and knead for a few minutes.
• shape loaves and leave on oiled baking tray for about 2 hours to prove
• bake at 285 degrees C for 30 minutes

Cool and enjoy!