Country bread with onions

Name: Country bread with onions
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 300 g Rye flour (Type 1150); 400 g Wheat flour (Type 550); 3 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 package (7 g) Dry yeast; 1 package (15 g) Sourdough extract; 125 g streaky smoked bacon; 2 large onions; 1 TABLESPOON Oil; 7-10 Tbsp Rye meal or flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

300 g Rye flour (Type 1150)
400 g Wheat flour (Type 550)
3 TABLESPOONS Sugar
7-10 Tbsp Salt
1 package (7 g) Dry yeast
1 package (15 g) Sourdough extract
125 g streaky smoked bacon
2 large onions
1 TABLESPOON Oil
7-10 Tbsp Rye meal or flour
baking paper

Directions

1
Mix rye flour, wheat flour, 1 tablespoon sugar, 2 teaspoons salt, dried yeast and sourdough extract in a bowl. Add 450-500 ml lukewarm water and knead everything with your hands (or food processor) for 5-7 minutes to a smooth dough.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
In the meantime, dice the bacon. Peel and chop the onions. Heat oil in a pan. Fry the bacon in it. Sprinkle with 2 tablespoons of sugar and caramelize lightly. Add onions and fry for 2-3 minutes.
4
Take out and let it cool down.
5
Knead the onion mixture into the dough. Form an oblong loaf of bread, possibly turning it in rye meal or flour. Sprinkle a baking tray with water. Place baking paper on top and sprinkle the baking paper with water as well.
6
Place the loaf on top, cover and leave to rise for about 20 minutes.
7
Cut the top of the bread several times at an angle with a sharp knife. Bake in the preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for approx. 15 minutes. Turn down the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer).
8
manufacturer) and continue baking for 15-20 minutes. Let the bread cool down.