Franconian bread and onion flatbread

Ingredients for 1 servings:

• 100 g spelt flour or wheat (wholemeal flour)
• 100 g rye flour (wholemeal flour)
• 135 ml water
• 2 tbsp sourdough, heaped
• 3 g yeast, if desired (fresh)
• 50 g spelt flour or wheat (wholemeal flour)
• 50 g rye flour (wholemeal flour)
• 1 pinch of salt
• some bread spice mix, if you like
• 1 cup sour cream, if you like
• 200 g onion(s), rings
• e.g. salt and pepper
• Caraway seeds
• some oil

Instructions

Working time approx. 20 minutes; Rest time approx. 11 hours 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 10 minutes

with wholemeal flour

It’s best to prepare the starter dough the night before by mixing all the ingredients thoroughly. Cover and let it rise for at least 10 hours. For the bread dough, mix the starter dough with the remaining ingredients and add a little yeast if desired; I always do this so the bread rises even better. Let it rest for 20 minutes and then roll it out into flatbreads. Let it rise again for at least 1 hour. In the meantime, slice the onions into rings, season with a little salt and add a little caraway seeds if desired. Season the sour cream with salt and pepper, otherwise just season the onions. First spread the sour cream mixture (if you like) on the flatbreads and then distribute the onions evenly over the bread. Otherwise, simply press the seasoned onions in. Bake in a preheated oven at 200 degrees Celsius for approx. 20-30 minutes.