Summary

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)

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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.