Herb And Onion Cake

750 g/11/2 lb plain wholemeal flour
2 teaspoons salt
15 g/1/2 oz fresh yeast
450 ml/3/4 pint lukewarm water
1 large onion, peeled and minced
1 tablespoon each chopped parsley, thyme and
sage
1 tablespoon polyunsaturated vegetable oil
1 tablespoon sesame seeds

Mix the flour and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy. Add to the flour with the remaining water, the onion, herbs and oil and mix to a dough.

Turn on to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about 11/2 hours, until doubled in size.

Turn on to a floured surface and knead for a few minutes. Form into a fairly wide roll and place on a greased baking sheet. Brush with water and sprinkle with the sesame seeds.

Cover and leave to rise in a warns place for about 30 minutes, until almost doubled in size. Bake in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 minutes. Lower the temperature to 190 °C/375 °F, Gas Mark 5, and bake for a further 20 to 25 minutes, until the bread sounds hollow when tapped. Turn on to a wire rack to cool. MAKES 1 loaf