Onion Bread with Rye Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g flour, (type 1050)
- 300 g flour, (rye flour, type 1150)
- 700 g sourdouh, (rye sourdouh)
- 2 tablespoon salt
- 200 g onion (s), (fried onions)
- 2 sachets yeast, (dry yeast)
- 700 ml water
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a bowl and knead into a smooth dough (possibly use a little more water - depends on the consistency of the sourdough). Then cover and let rise for an hour.
- Then knead again and place the loaf in a baking pan (you can also form 2 loaves of bread if you like), cover again and leave to rest for an hour.
- Preheat the oven to 240 ° C and bake the bread for about 15 minutes, then reduce the temperature to 180 ° C and bake for another 60 minutes, remove from the mold and bake for another 10 minutes.
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