Onion Sourdough Bread
A savory onion sourdough bread with a hint of caraway, perfect for sharing at gatherings or enjoying with hearty meals, offering a soft crumb and flavorful crust.
Ingredients
Instructions
- Prepare dough starter as needed.
- Mix 1 cup flour, sugar, salt, and yeast in a large bowl.
- Combine milk and margarine in a saucepan.
- Heat over low heat until very warm (120° to 130°F).
- Add warm milk mixture to dry ingredients and beat for 2 minutes on medium speed.
- Stir in 1 1/2 cups of dough starter and 1/4 cup flour.
- Beat on high speed for 2 minutes.
- Add additional flour gradually to make a soft dough.
- Turn out onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
- Place dough in a greased bowl, grease the top, and cover.
- Let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn onto a floured surface.
- Divide the dough in half.
- Cover the halves and let rest for 15 minutes.
- Place loaves on greased baking sheets sprinkled with cornmeal.
- Cover and let rise until doubled in size, about 1 hour.
- Mix egg white and water to create an egg wash.
- Brush the egg wash over the loaves.
- Sprinkle caraway seed on top of the loaves.
- Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes.
- Cool on racks before slicing.
Tips & Substitutions
For a more intense onion flavor, consider caramelizing the onions before adding them to the dough. If you don’t have margarine, unsalted butter can be used as a substitute. Ensure the milk mixture is not too hot to avoid killing the yeast. If you prefer a softer crust, brush the bread with melted butter right after baking.
Serving Suggestions
This onion sourdough bread pairs beautifully with soups, stews, or even as a base for sandwiches. Serve it alongside a fresh salad or with a spread of herb butter for a delightful appetizer. For a unique twist, enjoy slices with a rich cheese like cheddar or a sweet jam. It also complements dishes like Corn Bread Or Muffins.
Storage & Reheating
Once the onion sourdough bread has completely cooled, store it in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. Reheat slices in a toaster or wrap the whole loaf in foil and warm it in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Sourdough Bread contains roughly 213 calories, with 11g protein, 29g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (27% of the Daily Value), protein (23% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this bread?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and healthier option. However, this may alter the texture slightly, so you may need to adjust the amount of water used to maintain the right consistency.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. Additionally, you can use a thermometer to check the internal temperature, which should be around 190°F to 200°F for fully baked bread.
Can I add other ingredients to the dough?
Absolutely! Feel free to experiment with adding herbs like rosemary or thyme, or even grated cheese for added flavor. Just be careful not to overload the dough, as too many additions can affect its rise and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).