Summary

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

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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!