Baking bread is one of my all time favorite things to do in the kitchen. It is so incredibly satisfying and freshly made bread from the oven is SO delicious. I would not even have called myself a bread fan until I started baking my own, it is that good. 
I always get a lot of inspiration watching Bake Off (any other fans?) and this recipe is adapted from one in Jurgen’s cookbook he put out after the previous season. This bread is so soft and has amazing flavor. It smelled SO good baking.  We ate it with soup and it was a perfect compliment.  This recipe does require a little bread baking knowledge and if you are looking for some basics, check out my post on sandwich bread with has a small tutorial as well. 
I used nigella seeds as topping for this and in the dough. Nigella seeds are small, black, drop-shaped seeds that come from the Nigella sativa plant. They are also known as black cumin, black seeds, fennel flower, black caraway, and Roman coriander. You can use black sesame seeds, regular sesame seeds, poppy seeds or skip the topping if you don’t want to get these. 
Onion and Poppy Seed Braid
Ingredients
For the dough:
- 3 1/2 cups bread flour 400g
- 7/8 cup AP flour 100g
- 2 tsp salt
- 2 tsp instant yeast
- 1 1/4 cup beer or water I used a dark German beer
- 1/4 cup unsalted butter room temp
- 1 large egg
- 1 tsp onion powder
- 1 tbsp nigella seeds
- extra nigella seeds for sprinkling or other seed
For the filling:
- 1 tbsp butter
- 10 oz onion finely chopped or 300g. About 2 medium onions.
- 2 tbsp poppy seeds
- 1/2 tsp salt
- 2 tbsp bread crumbs
Instructions
- Combine all the dough ingredients in a stand mixer and mix on medium low until the dough clears the sides of the bowl and passes the windowpane test (see my tutorial on what this means if needed). The dough should be soft and supple. If it is stiff, add a little water a tbsp at a time while mixing until you get a soft dough.
- Place in a greased container and cover and allow to rise about 1 1/2 hours or until doubled.
- While the dough is rising, make the filling. Heat the butter in a skillet and add the onion and salt. Allow to cook over medium, stirring occasionally until the onions are translucent. Add the poppy seeds and bread crumbs and cool to room temp.
- When the dough has risen, cut into 3 equal pieces and on a floured countertop, roll each piece into an 8×16 rectangle. I did these one at a time, filling and rolling each before doing the next. Use 1/3 of the filling to spread on the dough, leaving a 1 inch line clear at one of the long ends to seal the dough. With the longer side facing you, roll up the dough until a log and seal the seam by pinching the dough together along the length of the log. Roll gently to seal and set aside while you do the other 2. Preheat the oven to 375.
- When you have all 3 long strands, braid them together and seal the ends by pinching the 3 strands together and tucking them under the loaf. Place on a parchment lined baking sheet and cover with greased plastic wrap to rise for another hour to 1.5 hours until the dough doesn't spring back when a finger is pushed into it and it is noticeably risen.
- When ready to bake, brush the dough with an egg wash (a whisked egg with a tsp of water mixed in) and top with the seeds and a light sprinkle of salt.
- Bake for around 35 minutes until the internal temp is at least 204 and the braid has browned on top. Cool for a few minutes, then cut into slices and serve. Bread can be stored in an airtight container or in the freezer.