Dark Onion Bread

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g rye meal (whole rain)
  • 250 g flour (whole wheat flour)
  • 450 ml water, (lukewarm)
  • 1 bag naturally sour dough
  • 1 point yeast (dry yeast)
  • 1 teaspoon sugar
  • 4 teaspoons salt
  • 100 g onion (s) (fried onions)
  • pepper
  • coriander
Dark Onion Bread
Dark Onion Bread

Instructions

  1. First, the sourdough bag is heated to approx. 30 degrees in warm water.
  2. Mix the grist, flour, sugar, salt, pepper, coriander and dry yeast in a mixing bowl. Add the water and the sourdough, knead for 5 minutes to form a smooth dough. Shape the dough into a ball, wet it with water, cover it airtight and let it rise for about 30 minutes in a warm place.
  3. Then the fried onions are kneaded into the dough on a floured worktop.
  4. Shape the dough into a loaf of bread and place on a baking sheet (lined with baking paper). Moisten again with water and enclose the baking sheet in a plastic bag and let rise for 30 minutes.
  5. Before baking, moisten the surface again with water and preheat the oven to 250 °. Pour boiling water into the heated juice pan (caution: risk of burns!) And slide the baking sheet with the bread into the oven. After 10 minutes turn down to 200 ° and bake for another 30 minutes.
  6. The bread tastes great only with butter!

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