Bread with smoked bacon and red onion
12 servings
200 minutes
Bread with smoked bacon and red onion is a fragrant and hearty product rooted in Russian culinary traditions. Rye and wheat flour give it density and rich flavor, while the combination of bacon with caramelized onion adds spiciness and a hint of sweetness. Balsamic vinegar enhances the depth of flavors, creating harmony between salty and sweet. This bread perfectly complements meat dishes, pairs well with soups, and is suitable for morning sandwiches. Its dense structure and rich taste make it special for both everyday tables and festive gatherings.
1
Chop the bacon and fry it in vegetable oil with balsamic vinegar. Add the chopped onion, mix, and cook for another 2 minutes.
- Bacon: 8 pieces
- Red onion: 1 head
- Balsamic vinegar: 1 teaspoon
2
Preheat the oven to 250 degrees.
3
Mix both types of flour, rub the yeast until it forms a fine crumb. Add salt, water, the previously fried mixture, and knead the dough. Shape the dough into a ball, cover it, and let it rest for 1 hour.
- Wheat flour: 400 g
- Rye flour: 100 g
- Fresh yeast: 10 g
- Salt: to taste
- Water: 350 ml
- Olive oil: 1 tablespoon
4
Place the dough on a surface, divide it into 4 parts, form balls, and cover, leaving for another 10 minutes.
5
On a floured surface, shape the dough into 4 tight loaves. Place the loaves seam side down on a towel-lined and floured baking sheet, cover, and let rise for 1 hour.
6
Preheat the oven to 250 degrees.
7
Place the loaves on an inverted baking sheet and make a circular cut on each loaf with a sharp knife.
8
Spray the oven walls with a spray bottle, place the loaves, reduce the temperature to 220 degrees, and bake for 5 minutes.
- Water: 350 ml
9
Reduce the temperature to 190 degrees and bake for another 15 minutes.