John Myers
Mixed Rye Bread with Fried Onions
The perfect mixed rye bread with fried onions recipe with a picture and simple step-by-step instructions.
- 500 g Wholemeal rye flour
- 350 g Wheat flour type 550
- 1 cube Yeast
- 300 ml Water
- 150 ml Beer
- 1 tsp Sugar
- 1 packet Dry sourdough for 1000g flour *
- 3 tsp Salt
- 100 g Roasted onions
- Mix the flour, place in a bowl and make a well in the middle. Crumble in the yeast and mix with 5 tablespoons of water, sugar and a little flour from the edge. Cover and let rise in a warm place for 30 minutes. Knead with the remaining ingredients to form a smooth dough. Let rest for another 35 minutes. Knead the dough on a floured work surface and shape into a round loaf. Place on a greased baking sheet, brush the surface with water and cover and let rise for another 45 minutes. Bake on the middle shelf for 10 minutes at 230 ° C, then 60 minutes at 200 ° C. Preparation time: Working time: approx. 20 minutes Rest time: approx. 110 minutes Baking time: approx. 70 minutes
- Since it has to be very easy for me, I only use the BBK with the Knead dough program. To do this, I put everything except water, sugar and yeast in the BBK. I dissolve the yeast and sugar in lukewarm water, the roasted onions after 15 minutes of kneading time. For me, kneading in the BBK takes 130 minutes, then it went the first time, I then take the dough out and knead it again, divided it into 2 box forms, then I brush them and cover them and let them go for another 45 minutes. The rest as described above.
- * I buy the sourdough from alnatura
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