One of the most attractive aspects of baking is that one can easily make use of a plethora of different ingredients. As such, my rediscovered penchant for savoury oven antics shall soon find itself with broadened horizons. After all, there’s no fun in baking exceedingly delicious bread, if it doesn’t have a personal and interesting twist. There’s nothing wrong with indulging in a little dull bread from time to time, but doing so is merely functional when compared with the eating of more complex loaves. Now, before you all rush for your collective soapbox, I ought really to further clarify my position. I’m not purporting the stance that bread which is both monochrome in both colour and flavour isn’t delicious, or fantastic, merely that a little extra is required to satisfy my intrigue. Granted, onion isn’t the most remarkable ingredient to employ in the baking of bread, but its flavour comes through magnificently.