4 h 10 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Water 0.095 l
White wine 0.071 l
Sourdough 0.071 kg
Table salt 5.0 g
Yeast 3.75 g
Dried onion 17.5 g

Kneading time: 12´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,30 h
2nd fermentation (the dough divided): 30´
3rd fermentation (the piece is finished): 1 h
Cooking time: 30-40´
Temperature of the oven: 210 ºC


  • Mix water, white wine and flour and rye flour at a medium speed for 5 minutes.
  • Autolyse for 30 minutes.
  • Soften the onion in olive oil.
  • Add the natural yeast dough and mix for 1 minute at a low speed.
  • Knead for 7 minutes at a medium speed. Add salt and yeast one minute after.
  • When the kneading is about to finish, add the onion.
  • Ferment for 1 hour and 30 minutes.
  • Make pieces of 550 g. Gently make ball shapes.
  • Leave to stand for 30 minutes.
  • Make batards.
  • Ferment for 1 hour.
  • Cook at 210 ºC for about 30 to 40 minutes.
Nutritional information (1 portion)
Fiber 3.46 g
Saturates 0.11 g
Monounsaturated fatty acids 0.09 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 0.0 mg
Calcium 20.83 mg
Iron 1.0 mg
Zinc 0.75 mg
Vitamin A 0.04 ug
Vitamin C 2.63 g
Folic acid 34.53 ug
Salt (Sodium) 391.23 mg
Sugars 0.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.