Apple and onion lard bread

This apple and onion lard bread is really delicious. A well-balanced, moist dough that goes perfectly with savoury toppings or can simply be enjoyed on its own.

Duration: 4 hours (including rising time)

Amount: One 2 kg or two 1 kg loaves


500 grams wholemeal spelt flour

500 grams wholemeal rye flour

500 millilitres buttermilk, lukewarm

1 cube of fresh yeast (42 grams)

2 tablespoons raw cane sugar

2 eggs

1 tablespoon of salt


1. Place the flour in a bowl.

2. Make a well in the centre of the flour.

3. Mix the yeast with the sugar and lukewarm buttermilk and pour into the well.

4. Stir in a little flour from the side and leave to rise for a quarter of an hour.

5. Now add the eggs, salt and lard and knead everything into a ball of dough with your hands.

6. Leave the dough to rest for about 2 1/2 hours, covered with a tea towel.

7. Knead the dough into one or two loaves and leave to rise for another 30 minutes in a proofing basket.

8. Bake in the preheated oven at 250°C on the middle rail for 50–55 minutes.

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