Long farmhouse loaf with rye, candied onions, and rosemary

Preparation 30 min
Cooking time 55 min

Ingredients

- 800 g T55 flour
- 200 g rye flour
- 20 g fine salt
- 10 g dry baker's yeast
- 600 g lukewarm water
- 10 g of butter
- 2 onions
- 5 cl olive oil
- 1 sprig of rosemary

1. The day before, mix the flour with the salt and dry baker's yeast in a bowl.

2. Pour in the lukewarm water (about 40°C) and work the dough to obtain a smooth, elastic ball.

3. Lay a tea towel across the top of the bowl and let the dough rise for 30 minutes in a warm place.

4. Squash the dough in the bowl to release the carbon dioxide, form it into a ball again, wrap it in an airtight film and leave it in a cool place (fridge) overnight.

5. The following day, chop up the onions and thoroughly fry them in olive oil, seasoning them with salt and pepper.

6. Blend them into the dough, then roll it into a cylinder shape and place it in the buttered baker.

7. Put the lid on and let stand for 45 minutes at room temperature.

8. Brush the surface with water using a pastry brush, sprinkle a little flour onto it, make incisions in the dough and place the sprig of rosemary on top.

9. Put the lid on again, then place the baker in the oven, preheated to 240°C, and bake for 50 minutes.

10. Remove the lid and bake for another 5 minutes to finish off.

11. Let the bread cool for a few minutes before taking it out of the baker.