Onion bread
Hearty, delicious onion bread that melts in the mouth. On its own or with a delicious spread, this bread is unbeatably good.
Ingredients
- 150 g onions
- 0,5 tsp sweet paprika powder
- 1 pinch of date flour
- 1 pinch of ground caraway
- 125 g spelt flour type 1050
- 125 g whole spelt flour
- 3 g salt
- 20 g fresh yeast
- 200 ml water
Instructions
- Peel and finely chop the onions.
- Brown in a pan with water. See the article “Brown onions without oil” on my homepage.
- Finally, stir the paprika powder and date flour into the onions and brown again briefly with a little water.
- Dissolve the fresh yeast in an extra cup of lukewarm water.
- Put the flour, salt, caraway powder, yeast water and onions in a bowl and mix together.
- Then cover and leave to rise for approx. 40 minutes. The dough is very loose.
- Stir the batter once halfway through.
- Then, on a well-floured surface, carefully let the loose dough slide. It is best to use type 1050 spelt flour.
- Dust the dough again with a little spelt flour and then carefully fold the dough 2 - 3 times with a pastry card. First fold in half from top to bottom, then fold the other half from bottom to top. Then fold the whole thing from right to center and from left to center. Repeat this process 1 - 2 more times.
- Carefully place the dough on a baking tray lined with baking paper and leave to rise for another 5 - 10 minutes.
- The oven should be preheated to 220 degrees Celsius top/bottom heat beforehand.
- Place the baking tray in the oven. Place a cup of hot water on the tray. Bake together at 220 degrees for 20 minutes. Then let the steam escape, remove the cup of water and turn the oven down to 180 degrees. Bake for a further 5 minutes.