Bake your own spelt root bread with roasted onions
Spelt root breads with roasted onions / rustic onion bread
- Sally's Bread Premix Spelt Bread
- Yeast
- Water
- Salt
- Fried onions / Fried onions
- Mix the bread premix according to the package instructions with the yeast, water and salt, and knead the bread dough for about 10 minutes by hand or with a food processor (dough hook) until elastic.
- Shape it into a ball and let it rise, covered, for 1 hour.
- Spread the dough out on a lightly floured work surface into an elongated rectangle, press it in lightly with your fingers and sprinkle the fried onions over it.
- Fold the dough over the fried onions from both long sides and cut it in half. Shape both pieces into elongated sticks and twist them together.
- Place them on a perforated baking sheet lined with baking foil, leaving some space between them, and let them rest for another 10 minutes, covered with a tea towel.
- Place the baking tray in the cold oven. Set the oven to 230°C CO/U with steam function 3 and bake the loaves for about 15–20 minutes.
This spelt root bread with roasted onions is wonderfully crispy on the outside and beautifully light and moist on the inside. The flavorful roasted onions are incorporated into the dough, giving the bread a robust aroma. The characteristic twisting motion gives the loaves their rustic root shape and a particularly beautiful crust. This root bread tastes especially delicious fresh from the oven and is perfect with barbecues, soups and salads, or as part of a hearty snack. The spelt bread mix makes preparing the dough quick and easy. For an extra crispy crust, I baked the bread with steam – alternatively, you can simply place an ovenproof dish of water in the oven. I used half a bread mix for two loaves, but you can easily make four loaves from the whole mix.
Dough
Mix the bread mix with the yeast, water, and salt according to the package instructions, then knead the dough for about 10 minutes by hand or with a stand mixer (using the dough hook) until elastic. Shape it into a ball and let it rise, covered, for 1 hour.
shape the loaves
On a lightly floured work surface, spread the dough into an oblong rectangle, press it down gently with your fingers, and sprinkle the fried onions over it. Fold the dough over the onions from both long sides and cut it in half. Shape both pieces into long sticks and twist them together. Place them on a perforated baking sheet lined with parchment paper, leaving some space between them, and let them rest, covered with a tea towel, for another 10 minutes.
