Onion bread

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

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

300 g Rye flour (type 1150)
400 g Wheat flour
3 TABLESPOONS Sugar
2 TEASPOONS Salt
1 package Dry yeast
1 package (15 g) Sourdough extract (dry product)
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, salt, dried yeast and sourdough extract in a bowl. Add 450 - 500 ml of lukewarm water and knead everything with your hands (or a food processor) for 5-7 minutes to a smooth, supple dough. Cover and leave to rise in a warm place for about 45 minutes
2
Cut the bacon into small cubes. Peel and chop the onions. Heat the oil in a pan and fry the bacon. Sprinkle 2 tablespoons of sugar over it, let it caramelize slightly. Add onions and fry for 1-2 minutes. Take out and let cool down. Knead onion mixture into the dough. Form 1 oblong loaf, turning it in rye meal or flour if necessary. Sprinkle a baking tray with water. Place baking paper on top and sprinkle the baking paper with water as well. Place the loaf on top. Leave to rise for a further 20 minutes in a warm place
3
Cut the bread several times with a sharp knife. Bake in a preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and bake for another 15-20 minutes. Let the bread cool down on a cake rack
4
Waiting time approx. 1 hour