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)
Rye Onion Bread
Rye Onion Bread

Instructions

  1. Briefly heat the water in the microwave. Add the crumbled yeast and sugar beet syrup to the water and stir. Put aside.
  2. 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.
  3. 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.
  4. Baking: Top / bottom heat: 15 minutes at 220 °, then 45 minutes at 200 °, hot air: 15 minutes at 200 °, then 35 minutes at 170 °
  5. 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.
  6. Warning: because of the syrup, the yeast in the water starts to rise very quickly. Be careful not to overflow.

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