{"id":100559,"date":"2025-02-21T01:53:17","date_gmt":"2025-02-21T01:53:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/onion-bread-scandinavian-bread\/"},"modified":"2025-02-21T01:53:17","modified_gmt":"2025-02-21T01:53:17","slug":"onion-bread-scandinavian-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=100559","title":{"rendered":"Onion Bread – Scandinavian Bread"},"content":{"rendered":"


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\nCrispy fried onions give a lovely taste to this bread, but if you don’t like onions, don’t use them. I can guarantee, that you like the breads anyway.<\/p>\n

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\n2 breads<\/span><\/p>\n

\nFirst day (evening)<\/u><\/p>\n

\n1 dl (100 g) sourdough starter<\/p>\n

\n3 dl (300 g) lukewarm water\u00a0<\/p>\n

\n3 dl (180 g) bolted rye flour\u00a0<\/p>\n

\nMix together all the ingredients. Cover with a tea towel and leave to sit at room temperature (22\u201324\u00b0 Celsius) until the next day.<\/p>\n

\nSecond day<\/u><\/p>\n

\n3 dl (300 g) lukewarm water<\/p>\n

\n2 tsp salt<\/p>\n

\n2 tbsp honey<\/p>\n

\n1 dl (0,4 cup US) fried onions, dried and crushed<\/p>\n

\n10 dl (650 g) wheat flour<\/p>\n

\nabout 1 dl (60 g) bolted\u00a0rye flour\u00a0<\/p>\n

\nBlend all the ingredients\u00a0with the starter dough and knead until the dough feels smooth. It takes 6\u2013<\/span>8 minutes. (Knead 6 minutes. If the dough still feels sticky, add bolted rye flour and continue the kneading process for couple of extra minutes.)<\/p>\n

\nCover and leave to rise at room temperature for 4 hours or until the dough has almost doubled in size. (The dough is ready for baking, if it slowly springs back, when you gently push a finger against the dough.)<\/p>\n

\nTurn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two round loaves and put them into floured baskets. Cover and leave to rise at room temperature for 1,5\u20132<\/span>\u00a0hours.<\/p>\n

\nPut a baking tray into the oven and preheat it to 275\u00b0C. At the same time, put a sheet pan on the bottom rack to get it hot too.<\/span>\u00a0<\/span>Using the parchment paper slide the breads into the hot baking tray and put them into the oven. When you do this, remember to throw ice cubes onto the heated sheet pan too. Reduce the temperature to 200\u00b0C and bake for 40\u201350<\/span>\u00a0minutes.\u00a0<\/p>\n

\nLet cool on a wire rack.\u00a0<\/p>\n<\/div>\n