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
Onion Bread with Rye Sourdough
Onion Bread with Rye Sourdough

Instructions

  1. 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.
  2. 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.
  3. 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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