Sieve the strong flour into a large mixing bowl. Add the salt and dried yeast if using (if using fresh yeast add with the water) and mix thoroughly.
Mix the water with the barley malt extract (and fresh yeast if using) and add this to the flour and combine well until it is all bound together.
Transfer the entire mixture on to a floured work surface and knead for 8-10 minutes using enough flour to prevent the bread from getting stuck to the work surface. (using an bread mixer will require 7 minutes on a medium speed.)
Place the bread into a bowl, cover with cling film and leave it to rise for 90 -120 minutes or until it has doubled in size.
Knock back the bread and flatten into a 25cm square. Add the caramelised onion and the black pudding and fold or roll on itself into a loaf shape. Place on a well-greased / floured baking tray. Sprinkle with flour or add a little of caramelised onion on the top and slit the top of the breads. Leave to proof for a further 30-40 minutes before baking.
Preheat the oven to 220˚C/440˚F. Sprinkle a few tablespoons of water onto the bread to help create a crust while baking and place in the hot oven.
Bake for 10 minutes then drop the oven temperature to 180˚C and continue baking for 10 minutes for the rolls and 20-25 minutes for the loaf or until it sounds hollow when the base is tapped.
Remove from the oven and leave to cool on a rack for a minimum of 20 minutes before serving!