Summary

Ingredients

• 700 g sourdouh
• 4 onion (s)
• 3 slices pork belly, streaky, thickly cut
• 20 g salt
• 22 g fresh yeast
• 2 tablespoon honey
• 200 ml water
• 100 ml milk, 3.5% fat
• 650 g spelled flour or 500 wheat flour type 1050 and 150 wholemeal flour

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Instructions

1. The recipe makes 1.5 kg bread, halve the recipe for a small bread.
2. Cut the onions into cubes, fry them in the pan and let them get colored - I think the bread with fried onions tastes better - season gently with salt and pepper. Also cut the bacon into cubes and add to the onions in the pan and fry for a few minutes. Take the pan off the heat and let everything cool down to lukewarm.
3. Now weigh the sourdough, crumble in the yeast, add the honey, salt and the bacon and onion mixture and turn on the food processor. Add the weighed flour spoon by spoon. Gradually pour in the milk and water. When everything is kneaded, let the dough rest for 30 minutes. Then knead again briefly and let the dough rise in a warm place for 60 minutes. The dough sticks and that`s a good thing, don`t change anything about it.
4. After 45 minutes of walking, preheat the oven to 250 degrees top / bottom heat and put a cup of water in it. A large loaf pan, of course a small loaf pan for a small bread, greases, I use margarine, I have had bad experiences with oil, the bread wanted and did not want to go out of the mold. Pour the batter into the loaf pan and put it in the oven.
5. After 10 minutes, turn the oven down to 200 degrees and finish baking in another 50 minutes. In between spray or brush the surface of the bread with water so that the crust does not become so thick and it shines nicely.
6. When the bread is ready, take it out of the mold immediately, spray or brush with water again and let cool on a wire rack.
7. It also tastes delicious when toasted.