📝 About This Recipe
A staple of German bakeries, Zwiebelbrot is a deeply aromatic loaf that captures the essence of rustic comfort. This recipe features a golden, crusty exterior and a soft, airy crumb studded with sweet caramelized onions and a hint of smoky bacon. Perfect for a traditional 'Abendbrot,' this bread fills your kitchen with an irresistible savory fragrance that defines the heart of German baking.
🥗 Ingredients
The Onion Filling
- 3 large Yellow Onions (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 cup Smoked Bacon (Schinkenspeck) (finely minced (optional for vegetarian version))
- 1 teaspoon Dried Marjoram (a classic German herb pairing for onions)
The Dough
- 4 cups Bread Flour (Type 550) (plus extra for dusting)
- 1 cup Rye Flour (Type 1150) (adds traditional German depth and color)
- 2.25 teaspoons Active Dry Yeast (one standard packet)
- 1.5 cups Warm Water (approx. 105°F to 110°F)
- 1 teaspoon Honey (to feed the yeast and balance the salt)
- 2 teaspoons Fine Sea Salt
- 2 tablespoons Vegetable Oil (neutral flavor)
The Topping
- 1 large Egg (beaten with a splash of water for egg wash)
- 1 teaspoon Caraway Seeds (optional, for authentic flavor)
- 1/4 cup Fried Onions (Röstzwiebeln) (store-bought crispy onions for extra crunch)
👨🍳 Instructions
-
1
In a large skillet over medium heat, melt the butter. Add the diced onions and bacon, sautéing for 12-15 minutes until the onions are golden brown and caramelized. Stir in the marjoram during the last minute, then set aside to cool completely.
-
2
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
-
3
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, rye flour, and salt. Whisk briefly to distribute the rye flour evenly.
-
4
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the vegetable oil. Use a wooden spoon or a dough hook to mix until a shaggy dough forms.
-
5
Add the cooled onion and bacon mixture (including any flavorful fats from the pan) into the dough. Knead by hand for 10 minutes or with a stand mixer for 6-7 minutes until the dough is smooth, elastic, and the onions are well-incorporated.
-
6
Lightly oil a clean bowl. Place the dough inside, cover with a damp cloth, and let rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
-
7
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and shape it into an oval loaf (Brotlaib) or a round boule.
-
8
Place the shaped loaf onto a baking sheet lined with parchment paper. Cover loosely and let it undergo a second rise for 30-45 minutes.
-
9
Preheat your oven to 400°F (200°C). Place an empty shallow pan on the bottom rack of the oven.
-
10
Brush the top of the loaf with the egg wash. Sprinkle with caraway seeds and the crispy fried onions, pressing them lightly into the dough.
-
11
Using a sharp knife or a baker's lame, score the top of the bread with 3 diagonal slashes about 1/2 inch deep.
-
12
Place the bread in the oven and quickly pour a cup of hot water into the shallow pan on the bottom rack to create steam. Close the door immediately.
-
13
Bake for 40-45 minutes. The bread is done when the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
-
14
Transfer the Zwiebelbrot to a wire rack. Resisting the urge to slice it immediately, let it cool for at least 30 minutes to allow the crumb structure to set.
💡 Chef's Tips
Ensure the sautéed onions are completely cool before adding them to the dough; hot onions can kill the yeast. If you don't have rye flour, you can use whole wheat flour, though the flavor will be slightly less 'earthy'. For an extra crispy crust, spray the oven walls with water every 5 minutes during the first 15 minutes of baking. If the crispy onion topping starts to brown too quickly, tent the loaf loosely with aluminum foil for the last 10 minutes. Store leftovers in a paper bag rather than plastic to maintain the crust's texture for up to 3 days.
🍽️ Serving Suggestions
Serve thick slices slathered with salted German butter and a sprinkle of fresh chives. Pairs beautifully with a hearty Goulash or a creamy potato soup. The perfect accompaniment to a 'Brotzeit' platter featuring Obatzda cheese, pickles, and cold cuts. Enjoy with a cold German Lager or a crisp Riesling to cut through the savory onion richness. Use day-old slices for the best savory French toast or croutons you've ever tasted.