Wholemeal Onion Bread

This dough turned out a bit wet, and didn't rise so well.  Still delicious, but next time try 160ml water.


Ingredients 
190ml water
50g strong white bread flour
200g wholemeal flour
20g (2tbsp) sugar (I used light brown sugar)
6g (1tbsp) skimmed milk powder
5g (1tsp) salt
15g butter
1 onion, finely diced and cooked in a saucepan with a teaspoon each of olive oil and balsamic vinegar
5g (1tsp) dried thyme
3g (1tsp) dried yeast

Method

•  Finely dice a small onion and caramelize in a saucepan with a teaspoon each of olive oil and balsamic vinegar, adding more vinegar to taste, or a little water to help the cooking.  Cook until soft, and quite dry.
• Put all the the ingredients in order into the breadmaker, sprinkling the sugar around the outside and making a well in the flour for the yeast so that it doesn't come into contact with the other ingredients.
• Set the breadmaker to dough setting.
• Once finished, turn out the dough onto a floured board.  Divide into 8 portions, shape into rounds and put onto an oiled baking tray.  Cover with cling film and keep on the work surface to prove a little more.
• Pre-heat the oven to 200C, bake for 22 minutes.  Turn out onto a wire rack to cool, then pack into a freezer bag to freeze.