10-Minute Wurzelbrot

Preheat the oven to 450°F (230°C) with steam level 3 (or top/bottom heat with a heatproof dish of water in the bottom of the oven).

Combine the spelt bread baking mix, fresh yeast, warm water, and salt, and knead into a smooth dough.

Turn the dough out onto a generously floured work surface and flatten it into a rough rectangle.

Sprinkle the fried onions evenly over the surface of the dough.

Fold the top and bottom edges of the dough over the fried onions to enclose them.

Cut the dough lengthways into two equal pieces using a dough scraper.

Twist each piece of dough gently from both ends to form two twisted root-shaped loaves.

Transfer both loaves to a baking sheet lined with a baking mat or parchment paper.

Bake at 450°F (230°C) until deep golden brown and crispy on the outside, 15–20 minutes.

Then 15 min of waiting