Walnut & Red-Onion Bread Rounds With Toast

These Walnut and Red-Onion Bread Rounds are a delightful fusion of earthy nuts and sharp, sweet onions baked into a soft, savory dough. The combination of whole wheat and unbleached flour creates a tender crumb with a hearty texture, perfect for dipping or serving as a side dish. The warm spices and buttery richness make this bread an excellent accompaniment to soups, salads, or charcuterie boards. Ideal for cozy family dinners or casual gatherings, these rounds offer a comforting, homemade appeal that pairs well with any meal.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 20

Calories: 1623.9

Dietary: Vegetarian

Description

These Walnut and Red-Onion Bread Rounds are a delightful fusion of earthy nuts and sharp, sweet onions baked into a soft, savory dough. The combination of whole wheat and unbleached flour creates a tender crumb with a hearty texture, perfect for dipping or serving as a side dish. The warm spices and buttery richness make this bread an excellent accompaniment to soups, salads, or charcuterie boards. Ideal for cozy family dinners or casual gatherings, these rounds offer a comforting, homemade appeal that pairs well with any meal.

Ingredients

1 package Dry yeast
1 cup Warm milk
1/3 cup Warm water; 105 to 115f
1 cup Walnuts; coarsely chopped
3 1/2 cup To 4 cups unbleach flour
3/4 cup Red onion; finely chopped
1/2 cup Whole wheat flour
1/2 cup Butter; softened
1 tablespoon Salt
2 tablespoon Cornmeal

Directions

1
In a large bowl, combine warm water and yeast. Let stand until foamy.
2
Add warm milk, softened butter, salt, whole wheat flour, and about 3 cups of unbleached flour to the yeast mixture. Mix until a dough forms.
3
Fold in the coarsely chopped walnuts and finely chopped red onion until evenly distributed throughout the dough.
4
Turn dough onto a floured surface and knead in additional unbleached flour as needed, until smooth and elastic.
5
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
6
Punch down dough and turn onto a lightly floured surface. Divide into 20 equal pieces and shape into rounds.
7
Place rounds on a baking sheet sprinkled with cornmeal, spacing them about 1 inch apart.
8
Cover and let rise again until nearly doubled, about 30 minutes.
9
Preheat oven to 375F (190C) while dough rises.
10
Bake until golden brown and bread sounds hollow when tapped on the bottom, about 20-25 minutes.
11
Cool on wire rack before slicing or serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1623.9kcal

% Daily Value *
Total Fat 67.9g105%
Saturated Fat 20.1g101%
Cholesterol 65.7mg22%
Sodium 14984.5mg625%
Total Carbohydrate 218.4g73%
Dietary Fiber 15.5g62%
Sugars 7.5g
Protein 39.9g80%

* 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 flavor, ensure the milk and water are warm (105-115F) but not hot, as extreme heat can kill the yeast.

You can substitute the red onion with caramelized onions for a sweeter flavor profile.

Store cooled bread rounds in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

If the dough feels too sticky during kneading, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time.

Keywords: bread, rolls, walnut, red onion, yeast, baking, vegetarian, savory, homemade, whole wheat, dinner side, party food, comfort food, easy bread, yeast rolls, nutty, onion bread

Read it online: https://www.chefs-mate.com/recipe/walnut-red-onion-bread-rounds-with-toaste/