Eichkatzerl`s Hearty Onion Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour, type 1050
- 1 teaspoon sugar
- 2 teaspoons salt
- 10 g yeast
- 200 ml water, can also be a little more, depending on the type flour
- 3 medium onion (s)
- butter
- 300 g rye flour (wholemeal rye flour)
- 150 g sourdouh (rye sourdouh)
- 200 ml water, can also be a little more
Print Recipe
Pin Recipe Instructions
- Knead the wheat flour together with the sugar, the salt, the yeast and the water to form a pre-dough and let it rest for 3 - 4 hours in a cool (not cold) place. Peel and dice the onions and fry them brown in the butter. Let cool down. Knead the rye flour with the sourdough, the pre-dough and the water to a rather soft dough (kneading time approx. 15 minutes). Finally, work in the onions. Cover the finished bread dough in a bowl and let it rise for 1 hour. Knead the dough again and form a loaf. The dough should be quite soft and difficult to work with. Nevertheless, do not add any more flour! The best way to work is with a dough card. Put the loaf in a floured proving basket and let rise for another hour. Shoot in the oven preheated to 250 ° (top / bottom heat) (preferably on a baking stone) and steam vigorously. Baking time: Bake for 15-20 minutes at 250 ° Bake for 40-45 minutes at 200 °
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