Onion Bread With Two Different Dips Recipe

Ingredients

• 300 g Rye flour (Type 1150)
• 400 g Wheat flour
• 3 TABLESPOONS sugar, salt
• 1 package Dry yeast
• 1 package (15 g) Sourdough extract
• 1 big onion
• 1 TEASPOON Oil
• 7-10 Tbsp Rye meal or flour
• baking paper
• 150 g Carrots
• 200 g red lentils
• 7-10 Tbsp Juice of 2 lemons
• 2 TEASPOONS Tahin (sesame paste; glass)
• 2 TABLESPOONS Olive oil
• 7-10 Tbsp salt, pepper
• 1-2 TEASPOONS ground cumin
• 2 TABLESPOONS Sesame
• 1 glass (314 ml) Artichokes in oil
• 50 g Cashew nuts
• 400 g Tomatoes