Normally I don't like dark bread, but when I saw Ulrike's post about Breadchick's Dark Onion Rye Bread I had to go straight to the kitchen and give it a try.

As some Bread Baking Babes had disastrous results using 100% rye flour I was a bit scared. Where I live it's quite difficult to get rye flour. I have to go to a special store, where the following French rye flour is sold.

It's expensive but organic and a good quality. Anyhow my sponge was very active.

Okay, the jar was too small, too.

I followed Ulrike's recipe. I used fresh onion, miel de caña and had to add more water, about 50 g. And still the dough felt too dry for me...

... and very lazy. It didn't want to rise. After 6 hour I had enough and moved it to the banneton.

In the meantime I read Lien's adventure and was even more scared.

Another 6 hours later the dough did not fill the form nor rise slightly above (no pictures, sorry). I didn't want to wait any longer and baked it for 50 minutes. 5 minutes longer then proposed from Mary.

And here is the finished masterpiece.

It burst too much. Perhaps I should have proof it longer? 12 hours are not enough?

But if I rotate the bread you can't see it. ;-)

I'm so happy! I didn't produce a brick. The bread tastes marvelous, with its flavor of acidity and sweetness.

Thank you Mary and Ulrike for the recipe.

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