Onion Bread German Inspired
Onion Bread German Inspired – Zwiebelbrot
An Onion Bread German Inspired means it has to be hearty to support the large variety of German lunch meat. I used a combination of flour, fried onions, caraway seeds, and pepper to get a taste fitting to the Hausmacher Wurst, cheese, or lard spiced with salt and pepper with a pickle.
- 300 g (10.58 oz) all-purpose flour, Navajo Pride
- 150 g (5.29 oz) spelt flour
- 100 g (3.52 oz) rye flour
- 200 g (7.05 oz) of onions, coarse diced
- ¼ – ½ teaspoon of ground pepper, white (I used ½ teaspoon, because I like it spicy)
- 1 teaspoon of caraway seeds
- 1 teaspoon of ground rosemary
- 1 ½ teaspoons of salt
- 1 teaspoon of sugar
- 5 + 2 tablespoons of olive oil
- 2 tablespoons of diastatic malt powder
- 1 pouch of dry yeast, rapid rise
- 340 ml (11.5 oz) of water, lukewarm
Preparation of the onions:
Dice the onions with a knife, do not use a blender or food processor, and place them in a bowl. Roll the diced onions in 1 tablespoon of flour. Heat 5 tablespoons of olive oil over medium heat and fry the onions until brown. Place them on a kitchen paper towel, put them aside, to let them dry and cool down.
Preparation of the dough:
Add the dry ingredients, including spices, into the bowl of a stand mixer and mix. Add the 2 tablespoons of olive oil and half of the water and start kneading on low while slowly adding the rest of the lukewarm water. Turn the speed to high for about one minute or until the ingredients are combined. Continue kneading on low for 5 minutes, and the dough does not stick to the bowl’s walls. Cover the dough with a kitchen towel and let it rise for 40 minutes or double in size.
Press the dough down and add the onions. Knead the dough with your hands until the onions are worked into the dough. Stretch or roll the dough to a circle. Fold one side into the dough center and move it towards you while rolling to shape a loaf of 28 cm – 11 inches in length.
Baking of the Onion Bread German Inspired:
Sift 2 teaspoons of flour mixed with 2 teaspoons of potato starch and lightly flour the breadbasket. Place the loaf with the seam on top into the basket, cover with a kitchen towel, and let it rise for 30 minutes.
In the meantime place a fire-resistant bowl or pot with water on the bottom of the oven. Preheat to 220°C – 425°F.
Take the bread out of the breadbasket and place it on a baking sheet covered with baking paper. Make the cuts on top of the bread. Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam. Place the bread on the third rack and bake for 40 minutes. Open the door completely after 20 minutes to release steam and close it again. I leave the pot with water in the oven during baking time, but you also can take it out after opening the door.
After baking, brush the bread with water. Let the bread cool down on a cooling rack. If you want to try the Homemade Buttermilk Bread, click here, Homemade Flavored Bread, click here, and for the Oatmeal Bread, click here.