Onion – Chili Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g wheat (sourdouh starter)
- g 1,000 flour (type 405)
- 20 g salt
- 500 ml water (40 ° C)
- 1 tablespoon vegetable oil
- 2 chilli pepper (s), red
- 3 cloves garlic
- 4 medium onion (s)
- Water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the dishes with 500 g flour and 500 ml water (40 ° C) the day before and leave covered in a warm place for 24 hours.
- Core the chilli peppers, peel the onions, cut both into fine strips. Press the garlic. Fry the chilli, onions and garlic in the oil in a hot pan for about 10 minutes. Take it from the stove and let it cool off.
- Knead the sourdough, the remaining flour, salt and fried vegetables into a dough. If necessary, add a little more lukewarm water. Knead for 10-15 minutes, then place in the bread pan. Let the dough rise until it has doubled.
- Heat the oven to 210 ° C, put a bowl of water in it and bake the bread for about 80 minutes until it is light brown and sounds hollow when knocked. Let cool on a wire rack.
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