Rye Onion Bread
by Editorial Staff
Summary
| Prep Time | 7 mins |
| Total Time | 7 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 cube yeast
- 1 tablespoon sugar beet syrup
- 450 ml water, (lukewarm)
- 340 g flour (rye flour or wholemeal rye flour)
- 160 g flour (wheat flour type 1050 or whole wheat flour)
- 50 g onion (s) (fried onions)
- 2 teaspoons salt
- 2 tablespoon vinegar (apple cider vinegar)
Print Recipe
Pin Recipe Instructions
- Briefly heat the water in the microwave. Add the crumbled yeast and sugar beet syrup to the water and stir. Put aside.
- Prepare other ingredients in a mixing bowl. Add the yeast mixture and use the hand mixer on the highest setting to make a dough in about 3 minutes.
- Put the (pulpy) dough in a well-greased 25 cm loaf pan or lined with baking paper and place it in the cold oven immediately without letting it rise.
- Baking: Top / bottom heat: 15 minutes at 220 °, then 45 minutes at 200 °, hot air: 15 minutes at 200 °, then 35 minutes at 170 °
- Remove the bread from the mold. Brush the surface with cold water and place the bread in the switched-off oven for another 10-15 minutes.
- Warning: because of the syrup, the yeast in the water starts to rise very quickly. Be careful not to overflow.
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