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Custard onion bread with whole grain flour on liquid yeast "Cipollino"

Custard onion bread with whole grain flour on liquid yeast "Cipollino"

Category: Yeast bread
Custard onion bread with whole grain flour and Cipollino liquid yeast

Ingredients

leaven:
fruit liquid yeast 150g
whole grain flour 150g
honey (sugar) 1 tbsp. l.
sour cream 1 tbsp. l.
welding:
wheat flour 1 grade or premium 50g
oat flakes 15g
boiling water 140g
dough:
wheat flour 1 grade or premium 250g
salt 5g
honey or sugar 1 tbsp. l.
dry onion 30g
all the brew and all the leaven
butter soft 20g

Cooking method

  • Exceptionally fragrant and healthy bread. Preparing for liquid yeast based on fruits, vegetables and herbs... Sourdough should be placed 16-20 hours before baking. First, mix 75 g of yeast and 75 g of whole grain flour, leave in a warm place for 8-10 hours, then add another 75 g of yeast and 75 g of whole grain flour and honey with sour cream, stir and leave for another 8-10 hours. The finished starter culture greatly increases in volume and stretches in long threads:
  • Custard onion bread with whole grain flour and Cipollino liquid yeast Custard onion bread with whole grain flour and Cipollino liquid yeast
  • An hour before kneading, make tea leaves and let it cool to room temperature. Knead the dough, adding everything except salt, butter and dry onions. Knead for 10 minutes, let the dough stand for 15 minutes, add salt and softened butter, knead for another 5 minutes and add dry onion (just grind it slightly with your fingers). Knead for another 2 minutes. I have my own dry onion, like this:
  • Custard onion bread with whole grain flour and Cipollino liquid yeast
  • The dough is soft, sticky. Leave it to ferment in a warm place under the film for 2 hours, during this time stretch and fold 2 times. Take out the dough, flatten it into a flat cake, stretch it, fold it, shape it into a ball and leave it under a bowl to rest for 15 minutes. Once again flatten into a cake and shape into a ball, transfer to a proofing basket and let the final proofing for 1.5 hours in a warm place with steam.
  • Custard onion bread with whole grain flour and Cipollino liquid yeast Custard onion bread with whole grain flour and Cipollino liquid yeast Custard onion bread with whole grain flour and Cipollino liquid yeast Custard onion bread with whole grain flour and Cipollino liquid yeast
  • The dough does not hold its shape well, so it is better to bake it in a cauldron or a ceramic baking dish with a lid. Heat the oven along with the container (I have a cauldron) to 250 * C. Take out the container, carefully transfer the dough into it, make cuts and pull out the tip of the dough "on top of the head" (try to pull out more and wider than mine). Close the lid and bake for 15 minutes, remove the lid and reduce the temperature to 190 * C, bake for another 30-35 minutes.
  • Custard onion bread with whole grain flour and Cipollino liquid yeast
  • The aroma in baking is amazing! Remove from container and let cool completely on a wire rack. On the cut, amazing big and small holes and a crispy fragrant crust:
  • Custard onion bread with whole grain flour and Cipollino liquid yeast

Note

The antibacterial properties of onions are caused by the phytoncides (medicinal volatile substances) it contains. Thanks to phytoncides, onions destroy a large number of microbes, even such formidable ones as tuberculosis. Onions are very rich in iron. The high potassium content makes onions beneficial for the cardiovascular system. Onions activate metabolism and help cleanse the blood. Onions stimulate digestive processes, eliminate prolonged constipation.
Due to the stimulating effect of onions, it is used for hypertension, general weakness and to increase potency. Onions have a beneficial effect on sleep disorders (acts as a sleeping pill). According to some studies, onions help prevent cancer and inhibit tumor growth. Moreover, it is very aromatic and promotes appetite.

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Custard onion bread with whole grain flour and Cipollino liquid yeast

Borisyonok
Linadoc, Lina!
With onion! This is my EVERYTHING! And the smell is ... the smell!
Lёlka
Linochka, I’m the first for bread. I like bread and onions! Thank you!
We managed to squeeze on the turn. They are being pulled out of the hands!
Zachary
Lina thanks for the recipe! By the way, I want to ask everything, it does not stick when detuning to perforated forms.
lappl1
Well, a pure onion! One to one! Bravo, Linochka!
Anna in the Forest
Thank you, Linadoc! a miracle onion! great that not fried, but dried!
kubanochka
Quote: Zachary
By the way, I want to ask everything, it does not stick when detuning to perforated forms.
I subscribe to the question. Did you cover the basket with cloth?
Linadoc
Girls and Zakhar, thanks!
I have a rather exotic basket for proofing - a plastic colander for 38 rubles. ... See the photo. I smeared it well with butter and sprinkled it abundantly with flour immediately after purchase, I never washed it, only sprinkle it with flour a little before laying the bread. Nothing ever stuck.
And the aroma is awesome from a dry onion!
Anatolyevna
Linadoc, Linochka is as always on top, the recipe is amazing, I love it with an onion. I will have c / flour I will bake, I will get you.
Linadoc
Quote: Anatolyevna
I will get you.
Get it out, Tonya, I can't wait
paramed1
Lina, it's called a mockery! My favorite bow ...
And I'm still looking for a container for proofing bread ... Now I will calmly buy also a wicker basket in Auchan and will not break my head. And then all bamboo, rattan, 2000 r. worth ...
Linadoc
Quote: paramed1
I will also buy a wicker basket in Auchan
That's where I bought this colander, as well as an oval wicker rusks for 68r, very convenient for loaves.
paramed1
In-in, there are such different wicker things, I look everything and do not risk it ... And I looked at the long one too. That's it, tomorrow I'm going to the Carousel, I'll look there. And I'll dry the onion for bread in the summer - a whole big jar!
Elena Kadiewa
Madam! You are beautiful! I mean bread! Well, you and your golden head!
I don't have dry onions, but I will definitely bake such bread, later, now with these breads, a blockage! And now also Easter cakes ...
Special thanks for the story about the basket, I also looked at this bamboo, but the price! ... so on Saturday I bought a plastic oval basket, and it was inconvenient to ask if it was possible to put it in it, and you, as always, on time!
Thank you, Linochka!
Vlasik
Linadoc, Lina, thank you for the recipe! The first bread on the railway. I liked the process, very exciting. My yeast is young, so probably there weren't any big holes, and it burned with me, the oven is crazy, but these are nuances, delicious, fragrant, I will bake some more.Custard onion bread with whole grain flour and Cipollino liquid yeast
Linadoc
Alyona, here is a clever girl! Excellent firstborn came out! Peks with pleasure!
Gemina
Linadoc, I bake bread on fruit sourdough with pleasure. I liked your bread with onion. (probably similar to Ciabatta)))))) And I liked the idea with a colander very much - I'm taking it into service)))
I have two questions:
1) can I dry onions in the oven? Or is it necessary in a natural way?
2) can you bake bread in a glass roast pan with a lid? It dawned on me today) If it is possible in porcelain, maybe it will go in heat-resistant glass? Nobody tried it? Otherwise, it spreads strongly in the pan ((((And I can't buy a new form with a lid yet (
Linadoc
Quote: Gemina
Can I dry the onions in the oven?
I dry in the dryer, but it is also possible in the oven at 70 * C with the door slightly open.
Quote: Gemina
is it possible to bake bread in a glass roast dish with a lid?
Sure you may!
Gemina
Lina, thanks) I hope I will come with a photo report
Gemina
The bread was a success. The colander really didn't get what I needed and the onion was semi-dry But it didn't spoil the bread: it was airy, very soft ... and what a scent it was (baked in a glass form) Once again - thanks
Custard onion bread with whole grain flour and Cipollino liquid yeast
Linadoc
Alyona, great bread came out! Clever girl! Glad that the recipe came up, bakes to health!

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