Roasted onion rye bread

Ingredients for 1 servings:

• 500 g baking mix (rye bread with yeast)
• 1 packet of dry yeast
• 1 tsp, leveled salt
• ½ tsp sugar
• 360 ml water
• 1 cup fried onions

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

delicious and hearty

Mix the flour with the yeast, salt, and sugar. Pour in the water and knead vigorously, first with a dough hook and then with your hands, until the dough starts to pull away from the edges. Finally, knead in the fried onions. Cover everything with a damp tea towel and let it rise in a warm place for 30 minutes. Prepare a greased loaf pan. Knead the dough again with floured hands, spread it in the pan, and smooth it out with a wet spoon. Cover again with a damp cloth and let it rise in a warm place for 45 minutes. Preheat the oven to 230 degrees Celsius and place an ovenproof dish containing 200ml of hot water inside before baking. Bake the bread on the lowest rack for 10 minutes. Then reduce the oven to 200 degrees Celsius and bake for another 50 minutes. Let it cool, turn it out, and leave to cool on a wire rack. (For rolls, 10 pieces, the baking time is 10 minutes at 230 degrees and 15-25 minutes at 200 degrees)