Hearty herb bread

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 375 g Rye flour Type 1150
  • 125 g Wholemeal wheat flour
  • 250 g Wheat flour Type 1050
  • 1 TABLESPOON Salt
  • 1 cube (42 g) Yeast
  • 1 package Sourdough (available at the health food store)
  • 75 g streaky smoked bacon
  • 2 Onions
  • 1 collar parsley, chives and dill
  • 7-10 Tbsp coarsely ground black pepper
  • 3 TABLESPOONS Rye grains to sprinkle
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put flour and salt in a bowl. Heat 450 ml of water in a pot lukewarm and dissolve the yeast in it. Add the sourdough and mix well. Pour the liquid into the flour and mix well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Cut bacon into fine cubes.

  2. 2

    Peel and dice the onions. Wash herbs and chop finely. Heat a pan and fry the bacon crisply. Add onions and fry until golden brown. Let it cool down a bit. Add the herbs, mix in and sprinkle with pepper. Add to the bread dough and knead well. Then form into a loaf. Cover and leave to rise in a warm place for another 10-15 minutes. Grease a baking tray and place the loaf of bread on top. Brush with water and sprinkle with the rye seeds.

  3. 3

    Add the herbs, mix in and sprinkle with pepper. Add to the bread dough and knead well. Then form into a loaf. Cover and leave to rise in a warm place for another 10-15 minutes. Grease a baking tray and place the loaf of bread on top. Brush with water and sprinkle with the rye seeds. Pre-bake in the preheated oven (electric oven: 250°C/ gas: level 5) for 15 minutes, then continue baking (electric oven: 200°C/ gas: level 3) for another 30 minutes. Results in approx. 24 slices

  4. 4

    white pots: Pillivuyt