John Myers
Mixed Onion and Rye Bread
The perfect mixed onion and rye bread recipe with a picture and simple step-by-step instructions.
- 3 Pc. Onion
- Sweet paprika powder
- Oil for roasting
- 350 g Wheat flour type 550
- 350 g Spelled flour type 630
- 300 g Rye meal type 1800
- 1 packet Sourdough extract
- 2 packet Dry yeast
- 4 tsp Salt
- 700 ml Lukewarm water
- Sprinkle the onion with a little paprika and roast in oil until brown. Then spread out on a kitchen towel so that some of the oil is removed.
- Mix the dry ingredients, add water and onion and knead to a smooth dough. Cover and keep this dough warm for 2 hours. The volume should roughly double.
- Knead the dough again with your hands on a floured surface, shape into bread and place in a proofing basket. (I made 2 small loaves out of it) Covered and let rise for another 20 minutes.
- Turn the dough out onto a baking sheet, remove the basket and bake in the preheated oven at 200 degrees for about 75 minutes. Put a cup of water in the oven while baking !!
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