Summary

Ingredients

• 125 g rye flour, type 1150
• 350 g wheat flour, type 1050
• 1 pack sourdough, (rye sourdough)
• 1 tablespoon salt
• 1 teaspoon sugar
• 0.5 ½ cube yeast, fresh
• 75 g mashed potatoes powder
• 1 apple
• 1 tablespoon, heaped fried onions
• some wheat flour
• water

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Instructions

1. Knead the flour, the sourdough, the salt, the sugar, the crumbled yeast, the puree powder and 250 ml of lukewarm water for approx. 5 minutes to form a smooth dough. Then peel the apple and grate the pulp, briefly fold in the fried onions. Cover and let the dough rise for approx. 30 minutes.
2. After half an hour, knead the dough again and shape it into a ball, then brush with water and roll in a little flour. Let the bread rise for another 30 minutes on a baking sheet lined with baking paper.
3. Preheat the oven to 220 ° C circulating air (240 ° C top / bottom heat). Bake the bread at the bottom of the oven for about 10 minutes, then switch to 180 ° C and finish baking for about 35 minutes. Let the bread cool down.
4. I like it best only with butter.