Strong bacon-onion bread
easy
120 mins
120 mins
Ingredients
- 375 g Rye baking grist
- 375 g Whole-wheat flour
- 1 TABLESPOON Salt
- 1 TEASPOON Sugar
- 1/4 l dry white wine
- 1 cube (42 g) Yeast
- 1 package Sourdough (available at the health food store)
- 150 g streaky smoked bacon
- 100 g Onions
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Put rye baking grist, wholemeal wheat flour, salt and sugar in a bowl. Warm the wine and 1/4 litre of water lukewarm. Add yeast and sourdough and mix. Pour the liquid into the flour and mix everything with the dough hooks of the hand mixer. Cover the dough with a kitchen towel and let it rise in a warm place for about 30 minutes. In the meantime cut the bacon into small cubes.
- 2
Peel onions and also dice them. Leave the bacon out in a pan. Add onions and fry briefly until golden brown. Leave the bacon-onion mixture to cool slightly, then add to the bread dough and knead well. If necessary, fold in additional flour. Knead the dough on a floured work surface with your hands until it is smooth. Form a ball. Flour a tea towel. Place the bread dough on top, flour it from the top and fold it in firmly. Leave to rise for another 15-20 minutes. Until the tea towel becomes firm. Line a baking tray with baking paper and place a cup of water on top.
- 3
Form a ball. Flour a tea towel. Place the bread dough on top, flour it from the top and fold it in firmly. Leave to rise for another 15-20 minutes. Until the tea towel becomes firm. Line a baking tray with baking paper and place a cup of water on top. Place the bread dough on the baking tray. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 15 minutes. Lower the temperature (electric oven: 200 °C/ gas: level 3) and bake the bread for another 40-45 minutes. Take out the bread and let it cool down on a cake rack. Butter tastes good with it. Results in about 15 slices
- 4
Place the bread dough on the baking tray. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 15 minutes. Lower the temperature (electric oven: 200 °C/ gas: level 3) and bake the bread for another 40-45 minutes. Take out the bread and let it cool down on a cake rack. Butter tastes good with it. Results in about 15 slices
- 5
1130 joules/ 270 calories
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