Kalonji seeds (sometimes called nigella seeds) are little black seeds used a lot in Indian cookery. Apparently they're the seeds of the rather poetically named 'Love-in-a-mist' plant. They're often used to sprinkle on naan bread, but here I've used them to enhance the flavour of a wholewheat onion bread. You can buy them in specialist food stores and in most large supermarkets. I made the bread in a bread machine, but the recipe could easily be adapted for hand baking.
1 3/4 cups warm water
3 tbsp dried skimmed milk powder
1 1/2 tsp salt
1 tsp sugar
4 cups wholewheat flour
1 1/2 tsp fast action dried yeast
3 tbsp sunflower oil
1 tbsp malt extract
75g crispy salad onions (ready-fried onions, sometimes sold as 'onion crispies')
2 tsp kalonji seed
1. Add the ingredients in the order specified in your bread machine's instructions (generally this means addding the water first, then the flour, and the yeast and other ingredients last, the idea being that the yeast doesn't come into immediate contact with the water).
2. Cook the bread on your machine's 'wholewheat' setting.
