Onion Bread

Name: Onion Bread
Ingredients: 3 cups rye flour + more for sprinkling; 3 cups all-purpose flour; 3 tbsp sugar; 2 tsp salt; 1 1/4 tbsp active dry yeast; 1 tbsp barley malt or molasses; 1 tbsp oil; 4 slices smoked bacon, diced; 2 None large onions, peeled and diced

9 ingredients

3 steps

Ingredients

3 cups rye flour + more for sprinkling
3 cups all-purpose flour
3 tbsp sugar
2 tsp salt
1 1/4 tbsp active dry yeast
1 tbsp barley malt or molasses
1 tbsp oil
4 slices smoked bacon, diced
2 None large onions, peeled and diced

Directions

1

Mix flours, 1 tbsp sugar, salt, yeast and barley malt (or molasses, if using) in a bowl. Add 2 cups lukewarm water and knead by hand (or in a food processor) for 5-7 mins until smooth and soft. Cover, and keep in a warm place for about 45 mins.
2

Meanwhile, heat oil and fry the bacon. Add remaining sugar and lightly caramelize. Add onions and cook for 1-2 mins. Remove from heat and set aside to cool. Fold into the dough, knead well then shape into an oblong loaf. Sprinkle with rye flour. Line a baking sheet with baking parchment then sprinkle with water. Transfer the loaf to the baking sheet, cover and put in a warm place for another 20 mins.
3

Preheat oven to 500°F. Score the loaf several times with a sharp knife and bake for about 15 mins. Turn oven down to 400°F and bake for another 15-20 mins. Let cool on a wire rack.