Onion Bread

5 from 5 votes
Prep Time 20 mins
Cook Time 45 mins
Rest Time 1 hr 30 mins
Total Time 2 hrs 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 464 kcal


  • 650 g Wheat flour Type1050
  • 2 packet Dryness
  • 1 tablespoon Sugar
  • 2 teaspoon Salt
  • 2 tablespoon Oil
  • 2 tablespoon White balamic vinegar or white wine vinegar
  • 500 g Low fat quark
  • 150 ml Lukewarm water
  • 1 Onion
  • 1 tablespoon Finely chopped parsley


  • Mix the flour, yeast, sugar and salt. Add 1 tablespoon of oil, vinegar, quark and approx. 150 ml of lukewarm water. Knead into a smooth dough with the dough hook of the mixer. Then cover and let rise in a warm place for about 60 minutes.
  • In the meantime, peel and finely dice the onion. Roast vigorously in 1 tablespoon of hot oil. Take out and let cool down. Then knead the onions and chopped parsley into the dough. Shape the dough into a loaf on a little flour.
  • Place the bread on a baking sheet lined with baking paper or, as I did, put it in a springform pan and cut lightly. Cover and let rise for about 15 minutes. Preheat the oven to 225 ° C O / U heat.
  • Dust the bread lightly with flour again and bake in the preheated oven for about 40-45 minutes. Then leave to cool on a wire rack.


Serving: 100gCalories: 464kcalCarbohydrates: 22.3gProtein: 0.9gFat: 41.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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