Hermann onion bread

Ingredients for 1 servings:

• 200 g rye flour type 1370
• 400 g wheat flour type 1050
• 450 ml water, lukewarm
• 2 tsp salt
• 1 tsp sugar
• 1 large onion(s), e.g. vegetable onion, approx. 150 g
• 20 g dry yeast, I use 3 packs of 7 g each
• 150 g dough (Hermann dough)
• n. B. fried onions
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

simply

First, dice the onion and brown it in oil until you’re happy with the results. The cubes don’t have to be too small, otherwise they won’t show up in the bread. Next, dissolve the dry yeast in the water and sugar and wait until the yeast bubbles. If you see tiny crumbs of yeast on the surface, you can also briefly blend the mixture. After 5 minutes, bubbles should form. Now mix the flour with the salt. You can, of course, use a different flour if you like. Now everything comes together. Knead the Hermann, flour mix, yeast, and onion until the dough is smooth. As a little extra, you can also add fried onions. Normally, you should only stir the Hermann with a wooden spoon, but you can use a mixer if you like. The dough should now rise for 15 minutes in a draft-free place. Then shape the bread into the desired shape using a baking pan or by hand. Only put it in the oven when it has doubled in size. Bake on the bottom rack at 220°C fan-assisted oven for 15 minutes, then reduce the oven temperature to 180°C and bake for another 45 minutes. If desired, you can occasionally spray the bread or rolls with a little water to give them a nice crust. Tip: Stack small rolls together to form a “sun” shape. Another tip, which I unfortunately haven’t tried myself yet, is to boil some starch with a little water, let it cool slightly, and then brush the bread with it after baking to give it a nice shine.