• 1 3/4 cup white flour (I use Italian “00”)
• 1/2 cup sprouted wheat flour
• 1/4 cup rye flour
• 1 tsp salt
• 1 tbsp sugar
• 2 1/4 tsp – 1 package – active dry yeast
• 1 cup warm milk
• 1/4 cup olive oil
• 1/2 cup pistachios, roughly chopped
• 1/2 cup onion, finely chopped
• 1/2 cup provolone cheese, diced

Sift flour, salt and sugar into a large bowl.

Dissolve the yeast in 1/2 cup of the warm milk. Pour it into the middle of the flour together with the oil and rest of the milk.

Knead well until the dough is firm and blended into a smooth, springy ball (about 10 minutes.) Leave in a warm place to rise for about 2 hours.

Punch down, mix in pistachios, cheese, and onions. Shape into loaf and let rise for about 45 minutes.

Bake at 400°F/200°C for 35-40 minutes or until the loaf is nicely-browned and sounds hollow when tapped  on the bottom.

Can be baked on greased baking sheet or bread stone.