Bauernbrot mit Schmalz (Farmhouse Rye Bread with Dripping)

• 420 ml Water
• 7 g Instant yeast
• 350 g Rye flour
• 250 g Plain flour
• 12 g Fine sea salt
• 2 tsp Caraway seeds
• 200 g Lard
• 1 large Yellow onion
• 2 tsp Dried marjoram

1. In a mixing bowl, combine the water and instant yeast, then stir in the rye flour, plain flour, fine sea salt and caraway seeds to form a rough dough. Knead for 8 to 10 minutes until the dough feels smoother and slightly elastic (it will still be tacky because of the rye). Cover and leave to rise until noticeably puffed, about 60 to 75 minutes.
2. Tip the dough onto a lightly floured surface and shape into a tight round loaf. Set it on a baking tray and cover; prove until the loaf has risen and springs back slowly when pressed, about 45 to 60 minutes. Meanwhile, heat the oven to 230°C (445°F).
3. Bake the loaf for 15 minutes, then reduce the oven to 200°C (390°F) and bake for 35 to 40 minutes more until very dark and crusty. The bread should sound hollow when tapped underneath. Cool on a rack for at least 45 minutes before slicing thickly.
4. While the bread cools, melt the lard in a saucepan over low heat until just liquid. Finely dice the yellow onion, then fry it in a frying pan over medium heat until deep golden and sweet, 10 to 15 minutes. Stir the fried onion and dried marjoram into the melted lard, then season with a pinch more fine sea salt if needed and let it cool to a spreadable consistency.
5. Serve the bread at room temperature with the onion and marjoram dripping spread generously on top. If the dripping has set very firm, let it stand at room temperature for 10 minutes before serving. Any leftover dripping can be used like a savoury spread on toast.

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