John Myers
Buttermilk Onion Bread
The perfect buttermilk onion bread recipe with a picture and simple step-by-step instructions.
- 150 g Whole wheat flour
- 150 g Wholemeal spelled flour
- 200 g Wheat flour type 550
- 1 tsp Salt
- 1 Pck. Dry yeast
- 125 ml Lukewarm water
- 300 ml Buttermilk
- 70 g Roasted onions
- Put all types of flour and salt in a larger bowl and mix. Make a well in the middle. Mix the dry yeast with the lukewarm (not too hot) water, dissolve completely and pour into the well. Mix a little more with the flour from the edge, close the bowl well and place in the oven for 1 hour with the lighting switched on. The volume of the yeast mixture must have doubled and bubbles easily.
- Now knead in the buttermilk with the dough hook of the hand mixer until a smooth, somewhat firm, non-sticky dough is formed. Then add the fried onions and knead them in thoroughly. Close the bowl with the dough again and place in the lighted oven for 1 – possibly 1.5 hours. Here, too, the volume of the dough must have at least doubled.
- After the dough has rested, preheat the oven to 200 ° convection and also place a heat-resistant container filled with water on the bottom of the oven. If you have a baking stone, you also have to put it in the oven on the middle rack while it is heating up.
- Knead the risen dough briefly by hand on the lightly floured work surface and – if you don’t like large bread – cut it in half. Twist an elongated strand from each portion, i.e. pull the elastic dough a little bit lengthways and twist it several times (in a spiral). When using a brick, lay the strands on a floured surface and let them rest until the oven has reached its temperature. Without a brick, they can rest on a floured sheet.
- After the 200 ° C has been reached, take the vessel with the water out of the oven (be careful, it is very hot!), Place the bread on the stone or insert the tray and switch the temperature down to 180 °. The baking time on the middle shelf is 35 – 45 minutes. The “through-baking test” for bread …. “(because hot, with gloves) lift slightly, knock against the bottom” …. it sounds “hollow”, it’s baked through. This applies to all varieties. It should be well browned and crispy on the outside.
- If baked in advance, it can be frozen very well and briefly baked.
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