Onion Bread

• 3 cups rye flour + more for sprinkling
• 3 cups all-purpose flour
• 3 tbsp sugar
• 2 tsp salt
• 1 1/4 tbsp active dry yeast
• 1 tbsp barley malt or molasses
• 1 tbsp oil
• 4 slices smoked bacon, diced
• 2 None large onions, peeled and diced

1. Mix flours, 1 tbsp sugar, salt, yeast and barley malt (or molasses, if using) in a bowl. Add 2 cups lukewarm water and knead by hand (or in a food processor) for 5-7 mins until smooth and soft. Cover, and keep in a warm place for about 45 mins.
2. Meanwhile, heat oil and fry the bacon. Add remaining sugar and lightly caramelize. Add onions and cook for 1-2 mins. Remove from heat and set aside to cool. Fold into the dough, knead well then shape into an oblong loaf. Sprinkle with rye flour. Line a baking sheet with baking parchment then sprinkle with water. Transfer the loaf to the baking sheet, cover and put in a warm place for another 20 mins.
3. Preheat oven to 500u0b0F. Score the loaf several times with a sharp knife and bake for about 15 mins. Turn oven down to 400u0b0F and bake for another 15-20 mins. Let cool on a wire rack.

rye flour, allpurpose, sugar, salt, active dry yeast, barley malt, oil, bacon, onions

Taken from recipes-plus.com/api/v2.0/recipes/19174 (may not work)