Sourdough Onion Bread

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Servings: 1 Difficulty: Intermediate
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Rustic whole wheat sourdough studded with savory caramelized onions.
Sourdough Onion Bread recipe image
Sourdough Onion Bread recipe image
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Sourdough Onion Bread

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 844.8

Description

This hearty Sourdough Onion Bread combines the tangy complexity of active sourdough starter with the earthy depth of whole wheat flour. The addition of diced onions provides a savory, sweet punch in every bite, making it an excellent companion for soups, stews, or cheese plates. The texture is dense yet tender, with a crisp crust that gives way to a soft, flavorful interior. Using vital wheat gluten helps ensure a good rise despite the heavy whole grain content, resulting in a loaf that is substantial without being gummy. It is a perfect project for weekend baking, offering a rustic, homemade appeal that elevates simple meals into something special. The aroma of baking onions and yeast fills the kitchen, promising a deliciously warm result.

Ingredients

Directions

  1. Combine milk and warm water if needed to reach desired temperature, then dissolve yeast in the liquid.
  2. In a large mixing bowl, whisk together the whole wheat flour, vital gluten (if using), and salt.
  3. Stir the active sourdough starter into the dry ingredients until a shaggy dough forms.
  4. Add the diced onions to the dough and mix until evenly distributed.
  5. Knead the dough for 10-12 minutes until smooth and elastic, adding small amounts of flour if too sticky.
  6. Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  7. Punch down the dough, shape into a loaf, and place in a greased 9x5 inch loaf pan.
  8. Cover and let rise again for 45-60 minutes until the dough crests above the rim of the pan.
  9. Preheat oven to 375&# 194;°F (190ðC).
  10. Bake the bread for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped.
  11. Remove from pan and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 844.8kcal
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.2g6%
Cholesterol 0.8mg1%
Sodium 3281.6mg137%
Total Carbohydrate 177.6g60%
Dietary Fiber 24.5g98%
Sugars 4.5g
Protein 32.9g66%

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

Note

For best results, ensure your sourdough starter is active and bubbly before incorporating it into the dough.

If you prefer a sweeter onion flavor, you can sauté the diced onions in a little butter until soft and translucent before adding them to the dough.

Vital wheat gluten is optional but recommended when using 100% whole wheat flour to improve the rise and texture of the final loaf.

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days, or freeze slices for longer storage.

If using a bread machine, select the "Sweet Bread" or "Whole Wheat" cycle. Add onions in the last 5 minutes of the kneading cycle if possible to prevent them from turning to mush.

Keywords: sourdough, onion bread, whole wheat, bread, starter, vegetarian, homemade, rustic, savory, bakery, flour, gluten, yeast, meal, snack, side dish, comfort food, artisan, oven, rising
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