Do you love bread but are a little intimidated by making your own? You are not alone. I feel the same way more or less. As they say, practice makes perfect. Relatively speaking this recipe is not a difficult one and/or too time-consuming. One of the things, in my opinion, that was a catalyst to the success of this recipe, was fresh yeast. Check out my post about fresh yeast, here.
With the combination of whole wheat flour, traditional bread flour, and sauteed onions, this bread has an excellent flavor. Plus, it’s healthy, delicious, homemade, and easy to make. What else can we ask for?
Once you’ve tried onion bread, you’ll see how versatile it is for any time of day, be it breakfast, lunch, dinner, or for a snack, ie. something to slather butter on! Yum!
Makes approximately 10 slices.
1 cup whole wheat flour
1 cup bread flour (harina de trigo de fuerza)
135 milliliters (1/2 cup, 1 tablespoon) of warm water
12.5 grams of fresh yeast (half a cube) *don’t have fresh yeast? Click here
20 millilitres (1 1/2 tablespoons) of olive oil
1 small onion or half a large onion, finely chopped
5 to 7.5 grams (1 to 1 1/2 teaspoon) salt
- In a frying pan, add the oil, onions, and salt. Saute until the onions are soft. They don’t need to be caramelized.
- While the onion is cooking, in a separate small bowl add the warm water and crumble in the fresh yeast. Mix well.
- When the onions are soft, turn off the pan and let the onions cool completely.
- In a large bowl add the flour, onion, a pinch of salt, and the yeast water. Mix well.
- Once the dough is well mixed, transfer the dough to a lightly floured work surface. Knead the dough until it is no longer sticky. For this, we “knead” to have patience (see what I did there) and enthusiasm, takes approximately 5 to 10 minutes, flouring from time to time as needed. I use all-purpose flour for dusting.
- Clean the bowl so there aren’t any sticky dough bits. Lightly oil and flour the bowl, cover the bowl with a clean kitchen towel or plastic wrap, set in a nice warm spot (if the sun is out I’ll put it outside), and let the dough rest in a ball, for one or two hours, until it doubles in size.
- Oil and lightly flour the bottom and sides of an oven-safe pot (or dutch oven), including the lid. I used a medium-sized oven-safe saucepan.
- After the dough doubles in size, lightly punch down once to release the air from the dough. Remove the dough from the bowl and give it the shape that adapts well to the container that you are going to use in the oven. Make a couple of slits on the top of the bread. (I made a pound sign/hashtag # symbol)
- Cover the pan with the lid and let the dough rest for 10 minutes. While the dough is resting, pre-heat the oven to 200 celsius (400F) with heat up and down. After the dough has rested for 10 minutes put the dough in the oven with the lid on for 30 minutes.
- After 30 minutes, remove the lid and continue baking for another 10 to 15 minutes. When the bread is a nice golden brown, take the bread out of the oven and carefully remove from pan. Check if the bread is done by tapping the bottom, listen for a hollow sound. If it sounds hollow then your bread is done. Set it on top of a cooling rack, preferably outside.
I hope you enjoy this recipe. Let me know what you think. Also, I would love to know what you’ve been baking during the Covid-19 quarantine. Please leave me a comment. I’m always looking for inspiration.