Onion bread made from whole wheat flour

Ingredients for 1 servings:

• 500 g wheat flour (wholemeal)
• 400 ml water, lukewarm
• ½ cube of yeast
• 1 tbsp sea salt
• 1 tbsp brown cane sugar
• 5 tbsp fried onions, dried

Instructions

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

simple, hearty, delicious!

Crumble the yeast into a bowl. Sprinkle the salt and sugar over the dough. After about 5 minutes, when the yeast has mostly liquefied, add the lukewarm water and the fried onions. Stir briefly and let rest for 10 minutes. Add the flour and knead into the most pliable dough possible. This isn’t easy, as the dough will be a bit sticky. But it has to be that way; don’t add too much flour, or it will become too dry later! Cover and dust with a little flour and let it rise in the bowl for about an hour. Now, shape the dough into a nice loaf of bread on a lightly floured surface. Place the loaf on a baking sheet lined with baking paper, cover, and let rise for half an hour. Meanwhile, preheat the oven to 250°C (top/bottom heat). Before adding the bread, cut it lengthwise and moisten it well all around. After 10 minutes of baking, reduce the temperature to 180°C (350°F) and open the oven door for 30 seconds. After another 20 minutes of baking, turn off the oven, open the door for another 30 seconds, and bake the bread for another 20 minutes. Let the bread cool on a wire rack. If the crust is too hard, briefly cover it with a cloth. It will begin to sweat and the crust will soften slightly.