70.0|g|Whole Rolled Jumbo Oats|whole oats.jpg|70.0
500.0|g|Bread Flour With Malted Grains|white bread flour.jpg|500.0
85.0|g|Rye Flour|rye flour.jpg|85.0
0.0|as required|Dried Yeast|new_dried yeast.jpg|20.0
4.0|tbsp|Vegetable Oil|vegetable oil.jpg|56.72
150.0|g|Cheddar sliced|Cheddar sliced.jpg|150.0
Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned.
Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine.
Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough.
Technique: How to knead bread dough : Watch technique 1:58 mins.
Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size.
Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes.
Set the onions aside to cool.
When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese.
Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again.
Technique: Shaping a loaf of bread : Watch technique 0:45 mins.
Preheat the oven to 180°C.
Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped!