Onion Bread

📜 Ingredients for 1 loaf:For the starter:
- 100ml dark beer (3.4 fl oz) (optional, water also works)
- 1 small onion
- 500g rye flour (17.6 oz)
For the bread:
- 150g whole wheat flour (5.3 oz)
- 500g all-purpose flour (17.6 oz)
- 500g yellow onions (17.6 oz)
- 1 bulb of garlic
- 18g salt (0.6 oz)
- 50ml olive oil (1.7 fl oz)
Starter preparation:
Day 1:
Finely chop one onion, place it in a container, add 3 tablespoons of rye flour and 100ml (3.4 fl oz) of beer. Cover the container in a way that allows air to escape and wait until the next day.
Day 2:
Add 3 tablespoons of rye flour, 50ml (1.7 fl oz) of water, stir, and wait one day.
Day 3:
Strain the starter through a sieve, add 3 tbsp of rye flour, 50ml (1.7 fl oz) of water, stir, and wait one day.
Bread preparation:
Take 300g (10.6 oz) of starter into a large bowl. Add rye flour and water to the remaining starter and keep it in the fridge for next time.
Add 150g (5.3 oz) of whole wheat flour to the large bowl, 500g (17.6 oz) of all-purpose flour, 320ml (10.8 fl oz) of water to the bowl and knead the dough. Cover with a cloth and let it rest for 1 hour.
Meanwhile, finely chop 1 bulb of garlic and 500g (17.6 oz) of onions. Fry everything in 50ml (1.7 fl oz) of olive oil. Stir continuously (about 15 minutes) and gradually remove the mixture from the pan (this is optional, but it will ensure a variety of flavors).
It's really important to keep stirring to ensure everything is evenly fried!
Grease the baking pan with butter.
Add the cooled onions and 18g (0.6 oz) of salt to the dough. Knead the dough again and place it directly into the baking pan. Let it rise for 6-8 hours.
Preheat the oven to 250°C (480°F). Place the baking pan inside, pour hot water onto the bottom rack, and reduce the temperature to 160°C (320°F). Bake for 45 minutes, then turn the bread out of the pan and let it bake for another 15 minutes at 200°C (390°F).
Remove the bread, let it rest for 20 minutes, and slice.
For an even better taste, toast it on in a pan until crispy.