Onion chili bread

Ingredients for 1 servings:

• 50 g wheat (sourdough starter)
• 1,000 g flour (type 405)
• 20 g salt
• 500 ml water (40°C)
• 1 tbsp vegetable oil
• 2 red chili peppers
• 3 cloves garlic
• 4 m.-sized onion(s)
• Water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 30 minutes

Wheat sourdough bread with chili, onions and garlic

The day before, mix the starter with 500g flour and 500ml water (40°C), cover, and let stand in a warm place for 24 hours. Deseed the chili peppers, peel the onions, and finely slice both. Crush the garlic. Fry the chili, onions, and garlic in oil in a hot pan for about 10 minutes. Remove from the heat and let cool. Knead the sourdough, the remaining flour, salt, and fried vegetables into a dough. Add a little more lukewarm water if necessary. Knead for 10-15 minutes, then pour into the bread pan. Let the dough rise until it has doubled in size. Preheat the oven to 210°C, place a bowl of water inside, and bake the bread for about 80 minutes, until lightly browned and hollow when tapped. Let cool on a rack.