Buckwheat-Onion Bread - National Onion Association

Ingredients

• 3 tablespoons olive oil
• 1 pound (16 ounces) white onion, diced
• 4-1/2 teaspoons yeast
• 1-1/2 cup water, at 90 degrees
• 1/2 cup milk
• 1 tablespoon rosemary, fresh, finely chopped
• 5 teaspoons sea salt
• 6-1/2 cups flour, unbleached, white bread
• 1/2 cup flour, buckwheat
• 3 ounces Gouda or cheddar cheese
• as needed flour, unbleached, white bread for kneading
• 4 tablespoons poppy seeds or nigella seeds (onion seeds) for top of loaves