Summary

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

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Instructions

1. 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 °