Garlic and onion bread with leek

Ingredients for 1 servings:

• 1 kg flour
• 1 cube of yeast, fresh
• 1 tsp beet syrup or liquid honey
• ¼ liter of warm water
• 1 stalk(s) leek
• 1 large garlic bulb(s)
• 3 large onions
• 2 tbsp caraway seeds
• 1 tbsp, levelled black pepper from the mill
• 5 tbsp oil
• 1 tbsp herbal salt
• Grease for the molds
• Oat flakes for the molds

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

makes 3 loaves

Put the flour in a large bowl or saucepan. Use a spoon to make a well in the center, add the syrup or honey. Crumble in the yeast and add some of the warm water. Mix the mixture with some of the flour to form a yeast starter, cover with another part of the flour, and let it rise for 15 minutes. Quarter the leek lengthwise and then finely chop. Peel all the garlic cloves and the three large onions, chop them finely, and add them to the dough along with the spices and oil. Add enough of the remaining water to make the dough easy to knead. Cover the dough with a tea towel and let it rise in a warm place for one hour. Meanwhile, grease three medium-sized loaf pans with butter or lard and sprinkle with finely ground oats. Divide the dough into three equal portions among the baking pans and cover again with a tea towel. Let it rise in a warm place for another hour. Preheat the oven to 170°C (fan oven), bake the loaves for 1 1/2 hours at 170°C, then remove them from the tins and bake for another 1/2 hour. Then let them cool completely on the baking rack.