Pane di segale e cipolla

Passi;
1-Gently cook the diced onion in olive oil until tender
2-Stir bread flour, dark rye flour, and yeast
3-Aggiungere gradualmente l'acqua
4-Add the diced onion,the salt and gradually increase the speed to medium low
5-Mix until just combined;it should remain rough, sticky, and shaggy without being overmixed
6-Place the dough in an oiled bowl, brush it with oil, cover and refrigerate for at least 2 hours
7-Knock the dough to remove pockets of air
9-Shape it into a ball, and let it proof for 1 1/2 hour
10-Score the dough and bake it at 420 Fº/ 215 Cº for 15 minute, then reduce the heat to 375 F°/ 190 C° for 45 minutes, and sprinkle water on the bottom of the oven and on the dough (Baking temperature may vary depending on oven)
Godere!

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