Sourdough bread

Name: Sourdough bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Bag (à 75 g) Natural sourdough; 200 g dark wheat flour (type 1050); 600 g Wheat wholemeal flour; 200 g Spelt flour (Type 630); 2 packages Dry yeast; 3 TSP Salt; 2 Apples (about 200 g each); 1 (200 g) Beaker Westphalian greaves lard (lard); 2 TABLESPOONS Roasted onions; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Bag (à 75 g) Natural sourdough
200 g dark wheat flour (type 1050)
600 g Wheat wholemeal flour
200 g Spelt flour (Type 630)
2 packages Dry yeast
3 TSP Salt
2 Apples (about 200 g each)
1 (200 g) Beaker Westphalian greaves lard (lard)
2 TABLESPOONS Roasted onions
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper

Directions

1
Knead the sourdough in the package a little with your hands. Mix all flour, yeast and salt in a large mixing bowl. Add 600 ml lukewarm water and sourdough and knead to a smooth dough with the dough hooks of the hand mixer. Let the dough rest in a warm place for about 15 minutes. In the meantime peel apples, quarter them and cut out the core. Dice apples finely.
2
Melt lard at low heat, add apples and simmer at low heat for about 5 minutes. Remove from the stove. Add fried onions, except for 1 teaspoon for sprinkling, mix in and pour into a bowl. Halve the dough and knead again. Form one half into a loaf (approx. 18 cm Ø) with floured hands. Score the surface with a knife in a star shape. Put the second half of the dough into a greased box form (1.25 litre capacity, 25 cm long, 11 cm wide and 7 cm deep) and carve lengthwise with a knife. Put the loaf of bread and the tin on a baking tray lined with baking paper. Cover and leave to rise in a warm place for about 45 minutes. Then bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes on the bottom shelf. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 45-50 minutes. Remove from the oven.
3
Put the loaf of bread and the tin on a baking tray lined with baking paper. Cover and leave to rise in a warm place for about 45 minutes. Then bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes on the bottom shelf. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 45-50 minutes. Remove from the oven. Turn out the tin loaf from the tin. Put the breads on a rack and let them cool down. Sprinkle lard with 1 teaspoon of fried onions and serve with the bread
4
2 3/4 hours waiting time