Rye bread with roasted onions and fenugreek

Ingredients for 1 servings:

• 150 g rye flour type 1150
• 150 g wheat flour type 550
• ½ tsp salt
• 25 g fenugreek, whole grains
• 30 g fried onions, ready-made product
• 200 g water, slightly warm
• ½ cube of fresh yeast
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

strong in taste

Sift the rye and wheat flour. Mix with salt, fried onions, and fenugreek. Dissolve the yeast in the warm water, add the oil, and pour the mixture over the flour. Knead the dough into a dough, cover, and let it rise for about two hours. Knead again and form a loaf of bread. Dust with a little flour, place on a baking sheet lined with baking paper, slash the top diagonally a few times with a knife, and let it rise, covered, for one hour. Preheat the oven to 170°C (top/bottom heat), place a bowl with 1/2 cup of water in the oven, and place the bread in the center of the oven. Bake for about one hour. This yields a loaf weighing just under 500g.