I got this recipe from my best cousin, a great cook, an avid baker and a foodie. The bread has a moist soft crumb and an interesting delicate aroma of fried onions and beer.
Ingredients for 2 loaves:
Day 1
60 g sourdough starter
200 g fine rye flour (type 720)
180 ml water
Mix everything and leave to ferment in a bowl covered with clingfilm for 8-12 hours or overnight.
Day 2
starter from Day 1
800g fine rye flour (type 720)
650 ml wheat beer
2 large onions ( roughly chopped and sauteed in 2 tablespoons of vegetable oil and cooled)
2 tsp salt
- Mix everything well in a stand mixer or by hand and leave to proof in a bowl covered with clingfilm for 8-12 hours at room temperature.
- Grease two 20 cm loaf tins with lard and transfer the dough into the tins in two equal portions. Even out the surface with wet hands. Dust the surface with flour.
- Cover the tins with clingfilm and leave to rise for 3-4 hours.
- Preheat the oven to 220 C, sprinkle the inside of the oven with water and place the tins in the centre of the oven .
- Bake for 45-50 minutes.
- Remove the tins from the oven and leave to cool for 10 minutes. Remove e the bread from the tins when the bread is still warm and cool the loaves on a wire rack.
Enjoy:)
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