Zwiebelbrot (German Onion Bread)

📜 Description

Zwiebelbrot is a hearty, flavorful German bread enriched with sautéed onions. It combines the comforting aroma of baked bread with the savory sweetness of caramelized onions, making it a perfect companion to soups, cheeses, or as a stand-alone snack. Its crusty outside and soft, moist inside offer a delightful contrast, and it stays fresh for days.

🍽️ Servings

• Makes: 1 large loaf

• Serves: 10–12 slices

📝 Ingredients for Zwiebelbrot (German Onion Bread)

• 500g (4 cups) bread flour (or all-purpose flour)

• 1 packet (7g) dry yeast or 21g fresh yeast

• 1½ tsp salt

• 1 tsp sugar

• 300ml (1¼ cups) warm water

• 2 tbsp olive oil or softened butter

For the Onion Filling:

• 2 large onions, finely chopped

• 1 tbsp butter or oil

• 1 tsp caraway seeds (optional, traditional in German baking)

• ½ tsp ground black pepper

• 1 tsp salt

🍳 Instructions

1. Prepare the Onion Mixture

• In a pan, heat 1 tbsp butter or oil over medium heat.

• Add chopped onions and cook slowly for 10–15 minutes until soft, golden, and caramelized.

• Season with salt, pepper, and caraway seeds if using.

• Allow to cool completely before adding to the dough.

2. Make the Dough

• In a large bowl, mix flour, salt, and sugar.

• Dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.

• Add yeast mixture and oil/butter to the flour.

• Mix to form a soft dough. Knead for about 8–10 minutes until smooth and elastic.

• Gently knead in the cooled onion mixture until evenly distributed.

3. First Rise

• Place dough in a greased bowl, cover with a damp towel or plastic wrap.

• Let rise in a warm place for 1–1½ hours, or until doubled in size.

4. Shape & Second Rise

• Turn out dough onto a floured surface and shape into a round or oval loaf.

• Place on a baking tray lined with parchment or into a greased loaf pan.

• Cover and let rise again for 30–45 minutes.

5. Bake

• Preheat oven to 220°C (425°F).

• Optional: Slash the top of the dough with a sharp knife.

• Bake for 35–40 minutes until golden brown and sounds hollow when tapped.

• Let cool on a wire rack before slicing.

💡 Tips

• For added flavor, mix in a handful of shredded cheese (e.g., Gruyère or Emmental).

• Use red onions for a sweeter and more colorful loaf.

• Add chopped fresh herbs like thyme or rosemary for aroma.

• Can be baked in a Dutch oven for a crisper crust.

🧠 Benefits

• Natural Ingredients: No preservatives or additives.

• Onions: Rich in antioxidants and anti-inflammatory compounds.

• Fiber-Rich: Whole grain flour (if used) adds digestive benefits.

• Customizable: Easily adapted for vegan diets or gluten-free versions.

📊 Nutritional Information (Per Slice, approx.)

(May vary based on ingredients and portion size.)

❓ Q&A Section

Q: Can I use whole wheat flour?

A: Yes! You can substitute up to 50% of the white flour with whole wheat for a denser, more nutritious bread.

Q: Can I make this bread vegan?

A: Absolutely. Use oil instead of butter, and skip cheese if adding any.

Q: How long does Zwiebelbrot stay fresh?

A: It keeps for 3–4 days in an airtight container. It also freezes well for up to 2 months.

Q: Can I use a bread machine?

A: Yes, prepare the dough on the “dough” cycle. Then remove, shape, and bake in your oven for the best crust.

Q: What do I serve it with?

A: Great with soups, cheese platters, cold cuts, or simply with butter and salt.