Hermann Onion Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye flour type 1370
- 400 g wheat flour type 1050
- 450 ml water, lukewarm
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 large onion (s), e.g., Onions, approx. 50 g
- 20 g dry yeast, for me it is 3 packs 7 each
- 150 g douh (Hermann douh)
- fried onions
- oil
Print Recipe
Pin Recipe Instructions
- First you cut the onion into cubes and let it brown in oil until you think it`s ok. The cubes don`t have to be too small either, because otherwise they can`t be seen in the bread on the whole crowd.
- Next you dissolve the dry yeast in the water and sugar and wait for the yeast to bubble. If you can see small crumbs of the yeast on the surface, you can also briefly puree the amount. After 5 minutes, bubbles should form.
- Now mix the flour with the salt. You can of course also use other flour.
- Now it all comes together. Knead Hermann, flour mixture, yeast and onions until the dough is smooth. As a little extra you can also add fried onions.
- Usually they say that you should only stir the Hermann with a wooden spoon, but you can use the mixer. The dough should now rise for 15 minutes in a not too drafty place.
- Then give the bread the desired shape using a mold or by hand. Do not put in the oven until the original volume has doubled. Bake on the lower rack at 220 ° C for 15 minutes, then switch back to 180 ° C and bake for another 45 minutes.
- If you want, you can sprinkle the bread or rolls with a bit of water from time to time, then there is a nice crust.
- Tip: Put small rolls together to form a sun.
- Another tip that I have unfortunately not yet tried myself: Bring some starch to the boil with a little water, let it cool slightly and brush the bread after baking, then it will get a nice shine.
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