Spelled-onion Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g spelled flour, whole rain
- 550 g water, warm (approx. 35 ° C)
- 20 g salt
- 50 g yeast
- 20 g butter
- 3 onion (s)
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Cut the onions into small cubes and sauté in butter. Dissolve the yeast in the water and knead with the other ingredients to form a dough.
- Finally add the onion cubes. If you add them at the beginning, the roasted onions will smear into the batter, creating a dark crumb. The bread becomes unsightly when cut. In a properly prepared spelled onion bread, the roasted onion pieces stand out clearly from the batter.
- Let rise for 40 minutes, then knead, let rise for 5 minutes, shape into a wake-up. Place on a greased baking sheet and let rise for about 25 minutes. Brush with water, then cut the surface crosswise 1 cm deep with a sharp knife. This creates the strong crust.
- Put the bread in the oven at a temperature of 230 ° C (preheated), place a vessel with water and bake at a temperature of 190 ° C for about 60 - 70 minutes. The spelled and onion bread is very crispy and tastes best fresh from the oven.
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