Hearty farmer's bread

Ingredients for 1 servings:

• 1 kg flour (e.g. type 1000)
• 20 g salt
• ½ cube of fresh yeast or 1 sachet of dry yeast
• 600 ml water, lukewarm
• 250 g bacon cubes
• 2 tbsp fried onions
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Dissolve the yeast in lukewarm water. Knead with flour and salt until a smooth dough forms (ideally, the dough should pull away from the sides of the bowl). Let it stand in a warm place for about 20 minutes, covering the bowl with a damp cloth. Place a baking sheet on the floor of the oven and preheat the oven to 250°C (top/bottom heat). Now add the bacon and onions, knead the dough briefly again, and shape into a loaf. If available, place it in a bread basket; otherwise, place it directly on a greased baking sheet. Let the dough rest until it has doubled in height or volume (takes about 30-60 minutes). Tip: For a nicer crust, brush the loaf with buttermilk, yogurt, or coffee while it rests. Don’t let the surface dry out. Place the loaf in the preheated oven and pour a little boiling water into the baking tray on the bottom of the oven to quickly create steam in the oven. Reduce the oven temperature to 220°C and bake for approximately 40-60 minutes, depending on the desired degree of browning. The loaf is ready when it sounds hollow when tapped on the bottom.