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Onion baguette

updated

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Ingredients for 1 servings:

  • 350 g wheat flour, 550
  • 150 g rye flour
  • 500 g buttermilk, lukewarm
  • 100 g fried onions
  • 1 onion(s)
  • 1 cube of yeast, fresh
  • 1 tsp, heaped herbal salt
  • 1 tsp, levelled pepper, from the mill
  • 1 tbsp dried Italian herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

baked in a baguette pan, for 3 pieces

Dissolve the yeast with a pinch of sugar in the lukewarm buttermilk and let it rest for about 10 minutes. Add all the remaining ingredients (except the fried and fresh onions) and mix well. Dice the fresh onions and knead them in with the fried onions. Let the dough rise for about 30 minutes. Knead lightly again. Divide the dough into thirds, shape into baguettes, place in the pan, spray with water, and place in the preheated oven. Bake at 200°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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