Rye – Onion Stalks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 600 g flour (wheat flour type 550)
- 600 g flour (wheat flour type 630)
- 500 g flour (rye flour type 1150)
- 1.1 liters water, lukewarm
- 20 g salt
- 40 g yeast
- 150 g naturally sour douh, 20 bakin malt
- 150 g onion (s) (fried onion)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water. Put the flour and the remaining ingredients in a bowl, add the water with the dissolved yeast and knead for approx. 12-15 minutes. Work in the onion. Let the dough rest for an hour. Then cut off dough pieces to 100 g and roll into sticks.
- Make a cut at 3/4 cooker with a sharp knife. Preheat the oven to 250 degrees. Put the dough sticks in the oven at full proof, pour a cup of water on the oven plate and turn the oven down to 190 degrees. Baking time approx. 15 min.
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