Buttermilk and Onion Bread

Mix the flours in a baking bowl, in the middle form the sourdough. Add the buttermilk and salt and knead until smooth. Shape the dough into a ball and let it rise for 45 min in a warm place with the lid closed. Remove the skin from the onion, chop very finely and sauté in the clarified butter until golden. Knead the onion and fat together with the coriander seeds thoroughly into the dough.

Form the dough into a ball again and let it rise for another 45 minutes with the lid closed. Preheat the oven to 250 °C and place an ovenproof dish filled with water inside. Place the dough ball on a hot baking tray and bake for 30 min. Then reduce the temperature to 200 °C and bake the bread for another 30 minutes. Cool on a wire rack before cutting.

Tip: Instead of clarified butter, you can also use butter in most cases.

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