King Arthur – Onion Caraway Sourdough Bread

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Servings: 1 cups Difficulty: Advanced
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Rustic sourdough loaves with a savory onion-caraway crust and a tender, tangy crumb.
King Arthur - Onion Caraway Sourdough Bread recipe image
King Arthur - Onion Caraway Sourdough Bread recipe image
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King Arthur – Onion Caraway Sourdough Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 127.2
Dietary:
V Vegan

Description

This hearty bread combines the tangy complexity of sourdough starter with the savory depth of finely chopped onions and aromatic caraway seeds. The addition of active dry yeast ensures a reliable rise, while the milk and butter create a soft, tender crumb. Perfect for slicing thick for sandwiches or serving warm with butter, this loaf brings a comforting, home-baked quality to any meal. The crust is golden and slightly crisp, contrasting beautifully with the airy interior.

Ingredients

Directions

  1. Combine 1 cup of flour, sugar, salt, and yeast in a large mixing bowl.
  2. In a saucepan, combine milk and butter; heat over low heat until very warm (120-130°F), ensuring the butter does not fully melt.
  3. Gradually add the warm milk mixture to the dry ingredients, beating well to combine.
  4. Blend in the sourdough starter and another cup of flour, then beat again.
  5. Stir in the remaining flour and the finely chopped onion until a soft dough forms.
  6. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  7. Place the dough in a greased bowl, turning to coat the top with grease.
  8. Cover and let rise in a warm, draft-free place until doubled in size, about 1 to 2 hours.
  9. Punch down the dough and divide it in half (or quarters for smaller loaves).
  10. Cover the dough and let it rest for 15 minutes.
  11. Shape the dough into 2 long loaves or 4 small round loaves.
  12. Place the loaves on baking sheets sprinkled with cornmeal, or place in greased 4.5 x 8.5 inch bread pans.
  13. Cover the loaves and let them rise until doubled in bulk, about 1 hour.
  14. Preheat the oven to 375°F (191°C).
  15. Brush the tops of the loaves with the beaten egg white and water mixture.
  16. Sprinkle caraway seeds over the tops of the loaves.
  17. Bake for 30 to 35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
  18. Remove from the oven and let cool on a wire rack before slicing.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 127.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1500.0mg63%
Total Carbohydrate 64.8g22%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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