Country bread with onions and bacon

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 400 g wheat flour type 550
• 1 tbsp, levelled sugar
• 2 tsp salt
• 1 packet of dry yeast
• 1 pack of sourdough extract
• 2 large onions
• 150 g bacon, streaky
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 10 minutes

for a loaf of bread

Mix the flour, sugar, salt, and dried yeast. Add the sourdough extract and 450 ml of lukewarm water and knead well with your hands or the dough hook of a mixer. Cover and let rise in a warm place for 45 minutes. Meanwhile, peel the onions. Finely dice the onions and bacon. Heat the oil in a pan and fry the bacon. Add the onions and fry for about 3 minutes, then let cool. Knead the onion and bacon mixture into the dough and form an oblong loaf of bread. Sprinkle a baking sheet with water. Place the baking paper on top and sprinkle with water as well. Place the loaf of bread on top, cover, and let rise for another 20 minutes. Preheat the oven to 250°C (top/bottom heat) and bake the bread on the middle rack for 13 minutes. Reduce the temperature to 200°C (400°F) and bake for another 15-20 minutes. Remove the bread from the oven and let it cool.