Lenten spelt bread with onions

4 servings

15 minutes

Lenten bread made from spelt flour with onions is a fragrant and nutritious product that comes from deep European traditions. Spelt flour, known for its light nutty note and rich composition, gives the bread a dense texture and rich flavor. The added sautéed onions provide a gentle sweetness and appetizing aroma, making it an excellent complement to any dish. This bread is perfect for a lenten diet, pairing well with vegetable soups, pâtés, or simply with olive oil. Its simplicity in preparation and richness of taste make it a favorite choice among those who appreciate natural and healthy foods.

Energy value per serving

• Calories: 476.6
• Proteins: 12.3g
• Fats: 5.9g
• Carbohydrates: 96.9g

Ingredients

• Spelt flour: 250 g
• Rye flour: 250 g
• Water: 350 ml
• Salt: 10 g
• Onion: 170 g
• Fresh yeast: 10 g
• Vegetable oil: 1 tbsp

Cooking steps

1. Finely chop the onion and sauté in vegetable oil until soft and translucent. Let it cool.

   Required ingredients:

   • Onion: 170 g
   • Vegetable oil: 1 tablespoon

2. In a bowl, mix both flours, water, yeast, and salt. Knead the dough for at least 10 minutes — this affects the fluffiness of the bread. Transfer to an oiled bowl, cover with a towel, and leave in a warm place for 1 hour.

   Required ingredients:

   • Spelt flour: 250 g
   • Rye flour: 250 g
   • Water: 350 ml
   • Fresh yeast: 10 g
   • Salt: 10 g

3. Then mix in the fried onions into the dough, knead again, shape it into the desired bread form (this bread is best baked in the shape of a thick flatbread) and place it on a baking sheet lined with parchment paper. Cover with a towel and let it rest for another hour.

   Required ingredients:

   • Onion: 170 g

4. Meanwhile, preheat the oven to 220 degrees.

5. Bake the bread for 10 minutes, then reduce the temperature to 200 degrees and bake for another 30-40 minutes until done.

6. Chill and serve.