Thuringian-Style Rye Bread

Ingredients

• 500 g spelt whole‑grain flour
• 21 g fresh yeast (0.5 cube)
• 0.5 tsp honey
• 270 ml lukewarm milk
• 75 g roasted onions
• 1 tsp Caraway seeds
• 1 tsp butter

Instructions

1. 1.

   Put the flour in a bowl. Form a well in the center and crumble the yeast into it. Stir in the honey and 4–5 tbsp of milk, cover and let the pre‑starter rise for about 30 minutes. Then add the remaining milk and roasted onions to the dough, knead until smooth, cover again and let rise for another 30 minutes.

2. 2.

   Grease a springform pan with butter. Knead the dough once more, then shape it into 10–12 equal balls. Place them side by side in the pan, brush with water and sprinkle with caraway seeds. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 30 minutes. Remove from the oven, let cool, then release from the pan.