Hearty Brown Bread (with Bacon and Onion)

The bread

1. Sieve the types of flour and mix with the dry yeast. Put in the food processor and knead into a smooth dough with the dough hook while adding the water.
2. Cover and let rise in the oven at 30 degrees for 30 minutes. During this time you cut the bacon and the onion into very fine cubes. Heat a pan and add the diced bacon and onion. Weigh the rosemary finely with a knife and add it as well. Now add the butter and fry the mixture (reduce the heat a little) until the butter forms frothy bubbles. Then put in a sieve (collect butter) and let cool. Mix the collected butter with a little neutral butter as a spread for bread.
3. The resting time has expired and you now take the dough out of the oven and place it on a floured work surface. Now roll the dough with a lot of feeling. Then put the mixture of bacon etc. on top and fold the dough right and left. Now try to work the mixture evenly into the dough. In a proving basket (I think it’s better, however, as I do because use an aluminum bowl) sprinkle with flour and put the dough down. Cover and let rest for another 6-8 hours. If you want to shorten the process, put it back in the oven for 45 minutes at 30 degrees. When the dough has risen sufficiently, fetch the dough and turn it onto a baking sheet.
4. The first baking process (in the oven that has not been preheated) should be planned for 13-15 minutes at 240 degrees O / U. Then they turn the heat down to 190 degrees. Here you should plan 50 minutes. At the beginning of the 2nd baking course, add 100 ml. (1 cup) of water to the oven so that a nice crust can form.
5. While the bread is comfortably baking in front of you, stir the dip. To do this, pour the ingredients into the desired container and cut the radishes into small sticks. You need about 10 small radishes for a harmonious mixture. The rest will be handed in unprocessed afterwards.
6. The bread is ready !!! Open the oven and hold the bread with a towel = KNOCK-KNOCK = it sounds hollow and then everything is perfect! Let it cool down and then add the first cut dip and eat it really cool while standing without HECKIMECKI – soooooooo delicious.
7. This bread is a delicacy with dinner or just with a salad with few ingredients. e.g. Tomato salad. The shelf life – no idea because we always use it within 2 days. But I think that it will last 3-4 days in the bread cupboard.

Sweet greetings from “Grandma Spoon” aka Biggi ♥