Bönnigheim onion baguette

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 150 g pilsner
• 1 tsp sugar
• 1 tsp chicken broth powder
• 10 g dry yeast
• 1 onion(s), approx. 100 g
• 2 tbsp sunflower oil
• 20 g carrot(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 10 minutes

A hearty white bread that tastes good on its own.

Mix the dried yeast with the lukewarm beer, chicken stock, and sugar until well dissolved. Knead in the flour for 10 minutes until a smooth dough forms. Cover and let rise in a warm place for one hour. In the meantime, trim both ends of the onion, peel it, and halve it lengthwise. Cut each half lengthwise into approximately 6mm thick slices, then cut the block crosswise into 6mm wide pieces. Fry in a pan with the sunflower oil until light brown. Cut a 4cm long piece from a carrot, peel it, slice it lengthwise into thin slices, and cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh frozen goods and thaw. Freeze any unused goods. Knead the dough and roll it out into an oblong flatbread. Brush the bottom half with the onions and cooking oil, leaving a thumb-width strip free on the left, bottom, and right edges. Scatter the diced carrots over the onions. Press everything down lightly. Roll up the flatbread from the bottom. Line a baking sheet with parchment paper and place the dough roll on the paper with the end facing down. Score the top of the dough roll several times. Brush with water, cover, and let rise in a warm place for 2 hours. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place an ovenproof dish filled with hot water on the lowest shelf. Bake the baguette on a medium heat for about 30 minutes.