Country bread with roasted onions from the wood-fired oven

Ingredients for 1 servings:

• 850 g wheat flour type 1050
• 150 g rye flour type 1150
• 750 ml dark beer or water, lukewarm
• ½ cube of fresh yeast
• 3 tsp salt, more to taste
• 200 g fried onions

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 7 hours 20 minutes

Place the flour in a bowl and make a well. Dissolve the yeast in approximately 200 ml of dark beer or water and add it to the well. Stir in a little flour. Cover the pre-dough and let it rise in a warm place for 3-4 hours. Then knead it with the remaining flour and beer or water. If the dough is too sticky, add a little more flour. Let it rest for at least another hour, preferably 1.5 hours. However, interrupt the resting time twice and knead again. Shape the dough into a loaf or use a proving basket for the final 30 minutes of resting time; the loaf will then form itself. Let the shaped loaf rest for another 10 minutes. Turn the loaf out onto the wooden peel. Then brush it with a little cold water, score it with a knife, and place it in the previously preheated wood-fired oven. I bake the loaf at about 300°C. I bake the bread for about 60-70 minutes. To check if the bread is cooked through, I use a wooden skewer, just like when baking a cake.