A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Bread with Roasted Onions

Name: Bread with Roasted Onions
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 2 h 20 min
Yield: 2 loaves
Cuisine: Österreichische Küche
Ingredients: 600 g smooth wheat flour; 400 g rye flour (Type 960); 650 g yellow onions; 100 g pork lard; 30 g fresh yeast; 25 ml table vinegar; 5 g whole caraway seeds; 25 g fine salt

(0)

140 min

Masterpiece

Gurkerl Küche

Ein herrlich duftendes, selbstgebackenes Brot mit dem intensiven Aroma von in Schweineschmalz goldbraun gerösteten Zwiebeln. Die Kombination aus Weizen- und Roggenmehl sorgt für eine perfekte Kruste und eine saftige Krume. Ideal für eine zünftige Jause oder als Beilage zu Suppen und Eintöpfen. Ein echter Genuss für alle Liebhaber von rustikalem Gebäck!

Ingredients

Price per portion:€ 13.07

Ingredients

Select all ingredients

Plain wheat flour 600 g Weizenmehl glatt

Whole grain flour 400 g Roggenmehl (Type 960)

Small yellow onion 650 g gelbe Zwiebeln

Lard 100 g Schweineschmalz

Fresh bread 30 g frische Germ

Table vinegar 25 ml Tafel Essig

Caraway seeds 5 g Kümmel ganz

You probably have at home

Fine salt 25 g Salz fein

Preparation method

Preparation of the 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.

Dough Preparation and Proofing

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.