Bread / Rolls: Apple and Onion Bread

Dissolve the yeast in a bowl in lukewarm water.

Add flour, baking malt and salt and mix everything well with the dough hook.

Peel the onion, dice it and fry it in two tablespoons of oil until golden brown. Peel, core and finely grate the apples.

Add the browned onion and grated apple to the dough, add the remaining two tablespoons of oil and knead for about 10 minutes until the dough comes off the bowl and becomes smooth, like a child's bottom. If it is too dry, add lukewarm water drop by drop until it has the consistency described above. If the dough is too moist, add a little more flour.

Cover the dough and let it rise in a warm place until it doubles in volume.

Line a bread pan with foil or baking paper and add the dough. Make a cut and cover with a warm, damp cloth and let rise again.

Preheat the pipe to 260 degrees, insert an empty baking sheet into it. Spray the bread with salted water, slide it into the pipe, immediately afterwards pour COLD water onto the empty, hot tray, IMMEDIATtbspY close the pipe and reduce the temperature to 220 degrees.

Approx. Bake for 30 minutes.