Bread with Roasted Onions

Roughly chop the onions. In a pan over medium heat, roast them in pork lard, stirring frequently, until golden brown. Drain the roasted onions on kitchen paper to remove excess fat. Approximately 250 g of roasted onions should result from the initial quantity.

Pour 700 ml of lukewarm water (approx. 30 °C) into a bowl and add the remaining ingredients (flour, yeast, vinegar, caraway, salt). Mix everything, transfer to a stand mixer, and knead for 10 minutes. Add the roasted onions one minute before the end of the kneading time.

Turn the smoothly processed dough onto a lightly floured work surface, dust very lightly with flour, cover with a clean cloth or cling film, and let rest for 30 minutes.