John Myers
Bacon and Onion Bread
The perfect bacon and onion bread recipe with a picture and simple step-by-step instructions.
- 400 g Wheat flour type 550
- 100 g Rye flour type 1150
- 10 g Yeast fresh
- 14 g Salt
- 350 ml Water
- 1 tbsp Olive oil
- 8 Discs Bacon
- 1 Pc. Onion red
- 1 tbsp Balsamic vinegar
- Cut the bacon into fine strips and fry in olive oil until it gets color, then add the diced onion and fry until translucent. Add vinegar and stir, remove from heat, stir well so that the roasted substances dissolve from the pan base. Refrigerate.
- Mix both types of flour with the salt and sieve, dissolve the yeast in the water. Add yeast water to the flour and make a smooth dough. Add the bacon and onion mixture to the dough and knead well. Cover and let rise in a warm place for an hour.
- Divide the dough into 2 portions and form baguettes or small rolls. Place on a baking tray covered with baking paper. With a little distance, of course. Cover and let rise for another half an hour.
- Brush the baguette with a little water, cut into it a few times and bake at 200 ° C top / bottom heat for about 20-30 minutes.
- It is best to let it cool down a little and serve with olive oil and salt, or with a delicious herb dip. My cooking colleagues always make a dip with paprika and sun-dried tomatoes.
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