Spelt and onion bread

Ingredients for 4 servings:

• 800 g wholemeal spelt flour
• 550 g water, warm (approx. 35°C)
• 20 g salt
• 50 g yeast
• 20 g butter
• 3 onions
• Grease for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dice the onions and sauté in butter. Dissolve the yeast in the water and knead with the other ingredients to form a dough. Add the diced onions last. If you add them at the beginning, the toasted onions will smear into the dough, forming a dark crumb. The bread will be unsightly when cut. In a properly made spelt and onion bread, the toasted onion pieces will stand out clearly from the dough. Let it rise for 40 minutes, then knead thoroughly, let it rise for 5 minutes, and shape it into a loaf. Place on a greased baking sheet and let it rise for about 25 minutes. Brush with water, then cut 1 cm deep crosswise into the surface with a sharp knife. This creates a firm crust. Place the bread in the oven at 230°C (preheated), place a container of water next to it, and bake for about 60–70 minutes at 190°C until done. The spelt and onion bread is very crispy and tastes best when fresh from the oven.