Ingredients
Scale
- 2 yellow onions
- 1 clove of garlic
- 1 tablespoon butter
- liter cold water
- 20g fresh yeast
- 1 teaspoon honey
- 1½ tablespoon (15g) salt
- 2 tablespoon sour cream
- 9–10 dl (8 cups) ølandshvede
- 2 tablespoon rapseed oil
- Salt flakes
Instructions
- Peel the onions and garlic and cut them into thin slices.
- Melt the butter in a pan and add the sliced onions and garlic. Fry over medium heat until the onions are golden and soft.
- Add the water to the pan and quickly pour it into another bowl. The water should only be slightly warm!
- Dissolve the yeast in the onion water (check the temperature of the water, it should be maximum 40 C (104 F) and add the honey, salt and yogurt.
- Add the wheat (ølandshvede) flour a little at a time and knead the dough with a spoon for around 10-15 minutes.
- Cover the dough and leave the dough to rise in a warm spot for 1½ hours. Preheat the oven to 240C (464 F).
- Carefully tip the dough on to a baking sheet and drizzle it with rapeseed oil.
- Sprinkle the bread with salt flakes.
- Bake the bread in the middle of the oven for about 20-30 minutes, until golden and the crust is crisp.
- Leave the bread to cool before serving.
- Prep Time: 1 hour 45 mins
- Cook Time: 30 mins