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.
Cover and leave to rise in a warm place for about 45 minutes.
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.
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.
Put some bread on top. Cover and leave to rise for about 20 minutes.
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).
manufacturer) and bake for another 15-20 minutes. Let the bread cool down.
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.
Roast sesame seeds without fat, remove. Sprinkle over the dip.
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.
Mix everything, add 3-4 tablespoons of artichoke oil and juice of 1 lemon. Season to taste with salt and pepper.