Eichkatzerl's hearty onion bread

Ingredients for 1 servings:

• 300 g wheat flour, type 1050
• 1 tsp sugar
• 2 tsp salt
• 10 g yeast
• 200 ml water, can be a little more, depending on the type of flour
• 3 m.-sized onion(s)
• butter
• 300 g rye flour (wholemeal rye flour)
• 150 g sourdough (rye sourdough)
• 200 ml water, can be a little more

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

just the thing for a hearty snack

Knead the wheat flour, sugar, salt, yeast, and water into a pre-dough and let it rest in a cool (not cold) place for 3-4 hours. Peel and dice the onions, and fry them in butter until brown. Let it cool. Knead the rye flour with the sourdough, pre-dough, and water into a fairly soft dough (kneading time: approx. 15 minutes). Finally, add the onions. Cover the finished bread dough in a bowl and let it rise for 1 hour. Knead the dough again and shape it into a loaf. The dough should be quite soft and difficult to shape. However, don’t add any more flour! The best way to shape it is with a dough scraper. Place the loaf in a floured proving basket and let it rise for another hour. Place it in an oven preheated to 250°C (top/bottom heat) (preferably on a baking stone) and steam it vigorously. Baking time: 15-20 minutes at 250°C, 40-45 minutes at 200°C