Summary

Ingredients

• 300 g rye flour type 1150
• 400 g wheat flour type 550
• 1 tablespoon, leveled sugar
• 2 teaspoons salt
• 1 pack dry yeast
• 1 packet sourdough extract
• 2 large onions
• 150 g bacon, mixed
• 1 tablespoon oil

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Instructions

1. Mix the flour, sugar, salt and dry yeast together. Add the sourdough extract and 450 ml of lukewarm water and knead well with your hands or the dough hook on the mixer. Cover and let rise in a warm place for 45 minutes.
2. In the meantime, peel the onions. Finely dice the onions and bacon. Heat the oil in a pan and fry the bacon in it. Add the onions and fry for about 3 minutes, leave to cool.
3. Knead the onion and bacon mixture into the dough and form a long loaf of bread. Sprinkle a baking sheet with water. Put the baking paper on top and sprinkle with water as well. Put the loaf on top and cover again and let rise for 20 minutes.
4. Preheat the oven to 250 ° C top / bottom heat and bake the bread on the middle rack for 13 minutes. Turn the temperature down to 200 ° C and bake for another 15-20 minutes.
5. Take the bread out of the oven and let it cool down.