Bread Recipe - Caramelised Onion, Borlotti Bean & Cumin Loaf

This is my next 'project' - funny, it seems I'm on a bread theme on this blog so far...
http://www.cuisine.co.nz/index.cfm?pageID=50124&r=8

- OK, I got everything sorted, so here is the recipe and matching photos. I have to say, this is one of the tastiest breads I've ever made...

Ingredients:
500g (4 cups) high grade flour plus extra for kneading
1 teaspoon salt
8g instant dried yeast
325ml warm water
2 tablespoons olive oil plus extra to oil bowl with

For the filling:
½ cup Borlotti beans, soaked overnight
3 red onions
2 tablespoons olive oil plus extra for garnish
3 teaspoons cumin seeds
1 tablespoon brown sugar
1 tablespoon wine vinegar
¼ cup chopped parsley
1 egg beaten
flaky sea salt

Method
for the dough
Sieve the flour into a large bowl. Add the salt, sugar and yeast. Combine the water and olive oil in a jug and, mixing by hand, start incorporating it into the flour until all mixed in and the dough has formed into a ball.
Tip on to a floured board and knead or 10 minutes until smooth and elastic. This can be done in an electric mixer fitted with a dough hook or a heavy-duty food processor fitted with a plastic blade; process for 1½ minutes.) Roll the dough around in a lightly oiled bowl until coated. Cover lightly with plastic wrap or a plastic bag and leave to rise in a warm place for 1½ hours.

for the filling:
Drain the beans, place in a saucepan and cover with plenty of water. Bring to the boil and boil for 10 minutes. Reduce the heat to a simmer and cook for 30-40 minutes until tender. Drain and set aside. Slice 2 of the onions. Heat the oil in a frying pan over a low heat and add 2 teaspoons of the cumin seeds and the sliced onions and sauté, stirring occasionally, for 40 minutes until soft.

Increase the heat to medium and stir in the sugar and vinegar. Cook for 5 minutes then stir in the beans and parsley. Remove from the heat.

Preheat the oven to 220°C. Roll the dough into a 65cm-long roll and flatten to 15cm width.
Arrange the onion and bean mixture along the middle.

Brush the long edges with some beaten egg then roll the dough over the filling and press the edges together to seal. Roll the bread over so the seal is underneath. Shape into a ring and press the ends together.

Place on a lightly floured baking tray, cover with plastic wrap and leave to rise in a warm place for 15 minutes.Slash the top of the bread diagonally at 6cm intervals with a sharp knife and brush with beaten egg. Slice the remaining onion into wedges and toss in a little olive oil.

Arrange on top of the bread and scatter with the reserved cumin seeds and flaky salt.

Bake for 25 minutes until golden. Serves 8.

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