Hearty Beer Bread

roasted onions

1. Peel and chop the onions. Take the freezer bag and add the sliced ​​onions. Add teaspoon of salt, teaspoon of raw cane sugar, close, shake well. Open, close the spelled flour again and shake so that the flour settles on the onions.
2. Take a sieve and place a bowl under it. Now sift until the excess spelled flour has gone down. Heat the pan with wheat germ oil. Then add the floured onions.
3. Now stir until the onions have taken on their roasted color and aroma. Remove some kitchen paper crepes from the kitchen roll and place them next to the pan. Then drain the fried onions. Repeat a second time until all the excess oil is in the paper towel.

Beer bread dough

1. Take a mixing bowl, food processor or Thermomix and pour the beer, honey, crumbled yeast and * water (3 / min / 37 ‘/ level 1) or lukewarm water into the other various bowls. With a dough hook (mixing bowl); Kitchen machine (automatic) or * Thermomix (set 2 / min / kneading mode).
2. After that, if necessary, transfer to another container, cover in a warm place and let rise for 1 hour until the bread dough has risen twice. Take the baked dough out of the bowl and shape into a loaf (place on a baking sheet) or put in a floured garb basket.
3. Cover it again, whether it is the baking sheet or basket in a warm place and this time let it “rise” for half an hour. After rising, carefully place the bread dough on the baking sheet. Preheat the oven to 250 degrees. When preheated, slide in on the 2nd rail from the bottom.
4. Bake for 10 minutes, switch down to 220 degrees. Now bake for another 20 to 25 minutes. The “hearty beer bread” is ready when you tap the lower side of the bread with your index finger knuckle and it sounds hollow. Place on a cake rack or wooden rack to let it cool down.