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1
Place both the flours into a large bowl and blend together with your hands.
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2
Add the dried yeast to the mixing bowl, keeping it to one side of the bowl and add a teaspoon of salt to the other.
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3
Make a well in the middle of the flour and pour in half of the water.
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4
Using your hand in a claw shape, start to roll your hand around the bowl to replicate what a mixer would do.
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5
Add the remaining water a little at a time until you get a ball of dough in your hand and a relatively clean bowl.
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6
As the dough stretches fold it over on itself and continue the process until you have a really smooth dough that is easy to move around and feels nice to handle.
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7
Return the dough back to the mixing bowl and cover with cling film, leave the dough to prove for 1 hour while you cook your onions.
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8
Place the onion into a medium sauce pan with the oil.
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9
Season with a teaspoon of sea salt and pepper, this will help to draw the water out of the onions and help them to caramelise quickly.
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10
Crush the garlic clove and throw it in with the onions, add the chopped thyme and cook gently until the onions start to go a really sweet golden colour, the more you cook the onions without burning them the sweeter onion flavour you will get.
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11
Add the vegetable stock and reduce by half, this will allow the onions to take on all the flavour of the stock.
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12
Lift the onions out of the stock with a slotted spoon and place in a bowl to cool while your bread proves.
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13
Scoop the bread dough out onto the work surface and dust with a minimal amount of flour.
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14
Using a rolling pin roll the dough out into a rectangle approximately 40cm x 10cm.
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15
Spread the mustard evenly over the dough and top with the onions.
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16
Roll the dough up like a Swiss roll, turn the bread on its end and transfer to a baking tray lined with parchment paper.
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17
Brush with egg wash and sprinkle with the grated cheese.
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18
Cut the bread in half and turn the loaf up on their end to create two smaller loaves
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19
Leave the bread to prove and double in size.
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20
Heat the oven to 200C/gas mark 6, then bake the bread for 30 minutes until golden and crisp.
