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Onion bread with rye sourdough

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Ingredients for 1 servings:

  • 900 g flour (type 1050)
  • 300 g flour (rye flour, type 1150)
  • 700 g sourdough (rye sourdough)
  • 2 tbsp salt
  • 200 g onion(s) (fried onions)
  • 2 bags of yeast (dry yeast)
  • 700 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Combine all ingredients in a bowl and knead into a smooth dough (you may need to add a little more water, depending on the consistency of your sourdough). Cover and let rise for one hour. Knead again and place the loaf in a baking pan (or form two loaves if desired). Cover and let rest for one hour. Preheat the oven to 240°C and bake the bread for about 15 minutes. Then reduce the temperature to 180°C and bake for another 60 minutes. Remove from the pan and bake for another 10 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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