Dark onion bread

Ingredients for 1 servings:

• 500 g rye meal (whole grain)
• 250 g flour (wholemeal wheat flour)
• 450 ml water (lukewarm)
• 1 bag of natural sourdough
• 1 point yeast (dry yeast)
• 1 tsp sugar
• 4 tsp salt
• 100 g onion(s) (fried onions)
• pepper
• coriander

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with wholemeal flour and sourdough

First, the sourdough starter is brought to a temperature of approximately 30 degrees Celsius in warm water. In a mixing bowl, combine the bran, flour, sugar, salt, pepper, coriander, and dried yeast. Add the water and sourdough starter and knead for 5 minutes until a smooth dough forms. Form the dough into a ball, moisten with water, cover tightly, and let it rise in a warm place for approximately 30 minutes. Then, on a floured work surface, knead the fried onions into the dough. Shape the dough into a loaf and place it on a baking sheet lined with baking paper. Moisten the surface again with water, cover the baking sheet with a plastic bag, and let it rise for 30 minutes. Before baking, moisten the surface again with water and preheat the oven to 250 degrees Celsius. Pour boiling water into the preheated pan (be careful of burns!) and place the baking sheet with the bread in the oven. After 10 minutes, reduce the temperature to 200°C and bake for another 30 minutes. The bread tastes great with just butter!