Onion bread with two different dips

Lenora Decker
very easy
3 4
90 mins
90 mins


Servings: 1
  • 300 g Rye flour (Type 1150)
  • 400 g Wheat flour
  • 3 TABLESPOONS sugar, salt
  • 1 package Dry yeast
  • 1 package (15 g) Sourdough extract
  • 1 big onion
  • 1 TEASPOON Oil
  • 7-10 Tbsp Rye meal or flour
  • baking paper
  • 150 g Carrots
  • 200 g red lentils
  • 7-10 Tbsp Juice of 2 lemons
  • 2 TEASPOONS Tahin (sesame paste; glass)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 1-2 TEASPOONS ground cumin
  • 2 TABLESPOONS Sesame
  • 1 glass (314 ml) Artichokes in oil
  • 50 g Cashew nuts
  • 400 g Tomatoes


  1. 1

    For the bread: Mix both types of flour, 1 tablespoon of sugar, 2 teaspoons of salt, dried yeast and sourdough extract in a bowl. Add 450-500 ml lukewarm water and knead everything with your hands (or a food processor) for 5-7 minutes to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Peel and finely chop the onion. Heat the oil in a pan. Sauté the onion in it. Sprinkle with 2 tablespoons of sugar and caramelise while stirring until golden brown. Remove from the pan and allow to cool only briefly.

  4. 4

    Knead onion into the dough. Form a round loaf of bread. If necessary, turn the loaf in rye meal or flour. Brush a baking tray with water. Place baking paper on top and sprinkle with a little water.

  5. 5

    Put some bread on top. Cover and leave to rise for about 20 minutes.

  6. 6

    Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Cut bread crosswise with a sharp knife. Bake in a hot oven for about 15 minutes. Then turn down the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer).

  7. 7

    manufacturer) and bake for another 15-20 minutes. Let the bread cool down.

  8. 8

    For the lentil dip: Peel, wash and roughly grate the carrots. Boil up with lentils and 1⁄2 l water. Cover and simmer for about 15 minutes. Let it cool down. Stir in the juice of 1 lemon, tahini and oil. Season to taste with salt, pepper and cumin.

  9. 9

    Roast sesame seeds without fat, remove. Sprinkle over the dip.

  10. 10

    For the tomato dip: Drain the artichokes and collect the oil. Roast the cashew nuts without fat, remove and chop. Wash, quarter and chop the tomatoes. Dice the artichokes finely.

  11. 11

    Mix everything, add 3-4 tablespoons of artichoke oil and juice of 1 lemon. Season to taste with salt and pepper.

Nutrition Facts

230 kcal
35 g
6 g
7 g