BelkaFood
Log in
Rye Malt and Crispy Onion Bread
Baking

Rye Malt and Crispy Onion Bread

МарияBakery • Торты • Хлеб на закваске Follow
👁 15 Channel post →

Fragrant homemade sourdough bread enriched with malt and crispy fried onions, perfect for soups and sandwiches.

Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating

Ingredients

Nutrition facts
kcal
protein
fat
carbs

Food cost PRO
Quick price-per-kg calculator
Price per kg
Price per kg cooked
Unlock with Pro Try Pro

Method

1

Mix the starter, water, and flour.

2

Let the dough rest for autolyse for 40 minutes.

3

Add the salt, rye malt, and fried onions.

4

Mix until all ingredients are fully incorporated.

5

Leave the dough to ferment at 24–26°C.

6

After 40 minutes, perform the first stretch and fold; after another 40 minutes, the second; and after another 40 minutes, begin pre-shaping.

7

Pre-shape the dough and let it rest for 20 minutes.

8

Perform the final shaping.

9

Leave for warm fermentation for another hour.

10

Then cold-ferment in the refrigerator for 9–12 hours.

11

Preheat the oven to 250°C along with a Dutch oven or baking stone/sheet.

12

Score the top just before baking.

13

Bake covered in the Dutch oven or with steam for the first 15 minutes.

14

Then remove the cover, reduce the temperature to 210°C, and bake for another 20–25 minutes until golden brown.

Comments

Log in to leave a comment.

No comments yet. Be the first!