Cucumber-Tzatziki-Onion Bread

Ingredients for 1 servings:

• 500 g whole wheat flour
• 500 g spelt flour type 630
• 3 tsp salt
• 3 tbsp balsamic vinegar
• 5 tbsp olive oil
• 200g tzatziki
• 1 cucumber(s), pureed, makes 350 ml
• 100 g onion(s), roasted
• 1 handful of flaxseeds
• 250 ml water
• 1 cube of yeast
• 1 tsp sugar
• Fat and breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

simply

Mix 100 ml of water with the tzatziki and heat to lukewarm, then let it rise in a warm place with the yeast cube and 1 teaspoon of sugar for about 15-20 minutes. Mix the flour, salt, balsamic vinegar, and oil in a large bowl and briefly stir in the risen yeast. Puree the cucumber, heat it with the remaining water, and add it until a smooth dough forms. The dough should not be stiff to knead; more water may need to be added. Finally, loosely fold in the roasted onions and flaxseed. Let the dough rise in a warm place for about an hour. After that, stop stirring and carefully pour the risen dough into a greased and breadcrumbed 35 cm baking pan using a spatula. Bake in a preheated oven at 185°C (convection oven) for about 50-60 minutes.