Caraway Bread with Onion

Ingredients

• 0.5 cube fresh yeast (ca 21 g)
• 1 tbsp beetroot juice
• 750 g whole wheat flour
• 250 g rye flour
• 2 tbsp ground caraway seeds
• 1 tbsp salt
• flour for dusting
• 2 onions
• 2 tbsp Vegetable oil

Instructions

1. 1.

   For the pre-ferment, put the flour in a bowl and form a well in the center. Dissolve the yeast with the sugar in 175 ml lukewarm water. Pour into the well and stir with the flour. Cover and let rise overnight in a cool place.

2. 2.

   For the main dough, dissolve the yeast with the beetroot juice in 100 ml lukewarm water. In a bowl combine the two flours, the pre-ferment, caraway, salt and about 300 ml lukewarm water; knead into a firm, smooth dough. Knead until the dough releases from the bowl edges. Add more water if needed. Shape into an elongated loaf on a floured surface and let rise in a proofing basket covered for about 1 hour.

3. 3.

   Peel and finely dice the onions. In a hot pan with oil, slowly sauté while stirring for about 10 minutes until golden brown. Let cool.

4. 4.

   Knead the dough again well and fold in the onions. Let rise again in the proofing basket covered for 1 hour.

5. 5.

   Preheat the oven with an oval cast‑iron pot (about 5 L capacity) to 200 °C fan.

6. 6.

   Knead the dough once more, place it in the pot (be careful: use oven mitts when touching the hot pot and lid). Make a shallow cut. Replace the lid and bake the bread for about 1 hour.

7. 7.

   Carefully remove the pot from the oven, lift the bread out of the pot and cool on a wire rack.