Wine – Onion – Bacon – Bread

Ingredients for 4 servings:

• 200 g sourdough (rye)
• 7 g salt
• 300 g wheat flour, type 550
• 125 g dry white wine
• 50 g water, hot
• 1 m.-sized onion(s)
• 5 slice(s) bacon or jerked meat

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

a hearty white bread with rye sourdough

Mix the sourdough with the salt and let it stand for a few minutes. Mix the wine with the hot (but not boiling) water and add it to the sourdough along with the flour. Knead well and for a long time (food processor: approx. 8-10 minutes; by hand: approx. 15-20 minutes). Then let it rest for 25-30 minutes (= bulk fermentation). In the meantime, finely dice the onion and bacon (amount as desired) and fry or fry together in a pan without adding any additional fat. Let it cool slightly. After the bulk fermentation, thoroughly knead in the onions and bacon (by hand), then knead the dough well and form it into a loaf. Cover and let it rise in a warm place for approx. 1 1/2-2 hours (preferably in a proving basket or bowl) until it has increased in volume significantly (although this may take longer or shorter depending on the strength of the sourdough). Preheat the oven to 250°C (top/bottom heat). Place the loaf on the baking sheet, carefully score with a sharp knife (or a razor blade), and immediately place it in the fully preheated oven. Steam the loaf vigorously (spray water into the oven with a watering can). After 10 minutes, release the steam, reduce the heat to 180°C, and bake for 40-45 minutes. The specified quantities yield a loaf weighing approximately 600g. Note on sourdough: This is “real,” live sourdough; not ready-made sourdough from a tube or dry sourdough powder. Sourdough is easy to make yourself; instructions can be found here in the CK’s “Bread & Rolls” forum.