Bread with Fried Onions

2 LOAVES

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Buy all ingredients right below the recipe

DOUGH

600 g plain wheat flour
400 g rye bread flour
25 ml vinegar
25 g salt
30 g fresh yeast
5 g whole caraway seeds

FILLING

650 g peeled onions
100 g lard

FOR FINISHING

rye flour for dusting the proofing baskets

Instructions for Filling

1
Chop the onion coarsely. In a pan over medium heat, fry it in lard until golden brown, stirring frequently. Transfer the fried onion to a kitchen paper to remove excess fat.
2
From the basic weight, prepare 250 g of fried onions, which we need for the preparation of the bread.

Instructions for Bread

1
Pour 700 ml of lukewarm water at approximately 30 °C into a bowl and add the other ingredients. Mix, transfer to a mixer, and let it mix for 10 minutes. One minute before the end of mixing, add the fried onion. Turn the smoothly worked dough onto a lightly floured board, dust it very lightly with flour, cover with a clean cloth or plastic wrap to prevent drying, and let it mature for 30 minutes.
2
Preheat the oven to 250 °C. Lightly dust a baking sheet with flour.
3
Divide the matured dough into 2 parts. Form each part into a loaf on a floured board. Place them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
4
Then turn the loaves onto a baking sheet and place them in a steamed preheated oven. After 3 minutes, vent the oven to release excess steam, reduce the temperature to 180 °C, and bake for 35–40 minutes.

Tip

To steam the oven, preheat it and spray water onto its walls with a spray bottle (for flowers) until a cloud of steam forms. Then immediately place the baking sheet with the bread inside. Instead of plain wheat flour, you can use wheat bread flour.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef