🍽️ Crunchy Onion Bread

Name: Crunchy Onion Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g wheat flour; 250 g whole wheat flour; 1 cube yeast (42 g); 1 tbsp beet syrup; 4 tbsp sunflower oil; 200 g quark; 1 tsp salt; 2 onions; 1 tbsp butter; 2 sprigs rosemary; 5 stems thyme; sunflower oil (for the pan); flour (for the pan)

2902 kcal · 30 min · 4 servings

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Ingredients

250 g wheat flour
250 g whole wheat flour
1 cube yeast (42 g)
1 tbsp beet syrup
4 tbsp sunflower oil
200 g quark
1 tsp salt
2 onions
1 tbsp butter
2 sprigs rosemary
5 stems thyme
sunflower oil (for the pan)
flour (for the pan)

Instructions

1. Put both types of flour into a large bowl.
2. Make a small indentation in the center.
3. Crumble the yeast into this well.
4. Mix the yeast with 4 to 5 tablespoons of lukewarm water, the syrup, and a small spoonful of flour.
5. Cover the bowl and let the pre-dough rise in a warm place for about 30 minutes.
6. Add about 150 milliliters of lukewarm water, the oil, the well-drained quark, and the salt to the pre-dough.
7. Knead everything into a smooth dough using the dough hooks of a food processor.
8. The dough should remain quite soft.
9. Cover the dough again and let it rise for another hour.
10. Peel the onions and dice them finely.
11. Sweat the onion cubes in a hot pan with the butter until translucent.
12. Let the onions cool down completely.
13. Rinse the herbs briefly and shake them dry.
14. Pluck the leaves from the stems and chop them finely.
15. Add the cooled onions and the chopped herbs to the dough.
16. Knead the ingredients well into the dough.
17. Preheat the oven to 240 degrees Celsius fan-assisted.
18. Brush the loaf pan with some oil.
19. Dust the pan with flour.
20. Fill the dough into the prepared pan.
21. Distribute the dough evenly in the pan.
22. Pinch the surface of the bread several times with kitchen scissors.
23. Place the pan in the oven.
24. Spray some water into the oven with a spray bottle to create steam.
25. Bake the bread for about 10 minutes at the high temperature.
26. Reduce the oven temperature to 180 degrees Celsius fan-assisted.
27. Finish baking the bread for another 50 minutes until golden brown.
28. Take the bread out of the oven.
29. Let it cool down briefly.
30. Turn the bread out of the pan.
31. Let it cool completely on a wire rack.
32. Alternatively, slice the bread while still lukewarm.
33. Serve the slices with butter.

Nutrition per serving

kcal: 2902
Protein: 97 g · Fett/Fat: 112 g · Carbs: 372 g