Sift the flour into a large bowl and add the salt. Mix the milk with the sugar and yeast and olive oil, and leave for a couple of minutes until the yeast become active. Add the milk to the flour and mix until combined.
Tip out onto a floured work surface and knead until the dough becomes smooth – about 10 minutes. Place the dough in a floured bowl cover with cling film and leave in a warm place to prove for 1 hour.
Pre heat your oven to 170C. When the dough has risen, remove from the bowl and knock back on a floured surface. Add the cheese and black onion seeds and knead through. Allow prove for 40 minutes.
Shape into a round, slash the top and brush with a little milk, sprinkle with a little sea salt and a pinch of black onions seeds. Bake the loaf in the preheated oven for 30-40 minutes or until it is nicely browned and sounds hollow when tapped on the base.
This recipe is courtesy of Dubliner Light Cheese