Reader’s wishes are a good thing. They often give me new impulses or remind me of – sometime to obvious – breads. And when Julia wrote that a recipe for onion bread would be a fine idea, I was thinking: of course! And for the past long, sunny weekend I started to create a recipe.
A crucial part of onion bread is fried onions. And as I do not like the store bought ones very much I decided to go for homemade fried onions, too. For a better contrast I chose red onions for that. They are fried in oil until all of their water evaporates and are very crips. About 300g fresh onions yields 100g fried ones.
For the form I chose two different ones: the “classical” onion batard and round loaves with a half onion in the middle. These breads are a nice eye catcher for a buffet, but the batards are easier to cut.
yields 2 Breads of 800g
- 20g rye sourdough
- 200g rye flourType 1150
- 200g Water
- 300g (red) Onions
- 50g flour
- 1/2 liter oil for frying
- 800g flour Type 550
- 450g Water
- 35g Butter
- 10g inactive Malt
- 10g active Malt (optional)
- 20g Salt
- 15g fresh yeast
- red onions (optional)
Mix the ingredients of the sourdough and let it for 12-16 hours at 25°C.
For the fried onions peel the onions, cut them in half length way and slice them as thin as possible. Turn them in flour, brush away spare flour and fry the onion in the oil on medium heat until the water is evaporated and the onions are crisp and golden. 300g fresh weight yields about 100g dry weight .
Knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise for 1.5 hours
Divide the dough into four parts and form twoto two oval breads. Place them on a floured couche.
Proof for 1 hour.
The other two dough portions are shaped into round loaves. Then a hole is pressed in their middle using a rolling pin. A red onion is peeled and cut horizontal. Place one half in hole and place the loaves “onion side” down in two floured proofing baskets.
Proof these two 1 hour in the fridge and 30 min at roomtemperature.
In the meantime heat the baking stone at 250°C .
First bake the long breads. Place the loaves on peels and slash . Place the breads in the oven with steam. Turn the temperature back to 190°C after 10 min and bake the bread for another 20 min . Now bake the round breads, using the same directions