Sourdough onion rye bread
Sourdough onion rye bread is a delicious twist on traditional rye bread. It's made with a combination of sourdough starter, rye flour, and chopped onions, resulting in a flavorful and tangy bread with a hint of sweetness from the onions.
Ingredients
Method
- In a large mixing bowl, combine the sourdough starter, rye flour, bread flour, and salt. Stir well to mix the ingredients evenly.
- Add the chopped onions to the bowl and mix them into the dough.
- Gradually add warm water to the mixture, stirring as you go, until the dough comes together and forms a sticky consistency.
- Drizzle the olive oil over the dough and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 6-8 hours, or overnight, until it has doubled in size.
- Preheat your oven to 450°F (230°C) and place a baking stone or sheet in the oven to preheat as well.
- Once the dough has risen, gently transfer it onto a lightly floured surface. Shape it into a loaf by folding the sides inward and rolling it up tightly. Place the loaf on a parchment-lined baking sheet or a baking stone.
- Let the loaf rise for another 1-2 hours until it has puffed up slightly.
- Just before baking, you can score the top of the loaf with a sharp knife to create a decorative pattern.
- Carefully transfer the loaf to the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition
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