🍽️ Crunchy Bread with Onions and Cumin

Name: Crunchy Bread with Onions and Cumin
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube fresh yeast (approx 21 g); 1 tbsp beet juice; 750 g wheat wholemeal flour; 250 g rye flour; 2 tbsp ground cumin; 1 tbsp salt; flour (for working); 2 onions; 2 tbsp vegetable oil

436 kcal · 30 min · 4 servings

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Ingredients

0.5 cube fresh yeast (approx 21 g)
1 tbsp beet juice
750 g wheat wholemeal flour
250 g rye flour
2 tbsp ground cumin
1 tbsp salt
flour (for working)
2 onions
2 tbsp vegetable oil

Instructions

1. Pour the flour into a bowl. Press a small indentation into the center with your finger.
2. Dissolve the yeast and sugar in 175 ml of lukewarm water.
3. Pour the yeast-sugar liquid into the indentation in the flour.
4. Mix everything with the flour to form a dough.
5. Cover the bowl.
6. Place the bowl in a cool spot and let the dough rise overnight.
7. Dissolve the yeast and beet syrup in 100 ml of lukewarm water.
8. Add both types of flour, the pre-dough, the cumin, and the salt to a large bowl.
9. Add about 300 ml of lukewarm water.
10. Knead everything into a firm, smooth dough.
11. Knead the dough until it pulls away from the sides of the bowl.
12. If necessary, add a little more water.
13. Shape the dough into an oblong loaf.
14. Place the loaf in a proofing basket.
15. Cover the proofing basket.
16. Let the dough rise for about 1 hour.
17. Peel the onions.
18. Dice the onions finely.
19. Heat oil in a hot pan.
20. Fry the onions over medium heat, stirring constantly, for about 10 minutes until golden brown.
21. Remove the pan from the heat.
22. Let the onions cool down.
23. Knead the dough thoroughly again.
24. Evenly incorporate the cooled onions into the dough.
25. Place the dough back into the proofing basket.
26. Cover the proofing basket.
27. Let the dough rise again for 1 hour.
28. Preheat the oven together with an oval cast-iron pot (capacity of about 5 liters) to 200°C fan-forced.
29. Knead the dough briefly once more.
30. Carefully place the dough into the hot pot.
31. Use oven mitts as the pot is very hot.
32. Make a shallow cut on the surface of the bread.
33. Place the lid on the pot.
34. Bake the bread in the oven for about 1 hour.
35. Carefully remove the pot from the oven.
36. Turn the bread out of the pot onto a wire rack.
37. Let the bread cool completely.

Nutrition per serving

kcal: 436
Protein: 15 g · Fett/Fat: 6 g · Carbs: 80 g