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Twelve Loaves: Onion and poppy seed bread

It’s undeniable. I love onions (and garlic).
At the same time I love my mother in law.  Alas, she has just one Achille heel. She doesn’t love onions (and garlic) while her youngsted daughter in law adore them.
But life is still fair. She is on  holidays!
That means one only thing: I can bake my onion bread.

Almost at the same time I realized that arrived the call for #TwelveLoaves:” We are in Augus and #TwelveLoaves asks for Savory bread. After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices. Garlic and onion, oh my! What savory mood are you in? Share your favorite savory bread recipe(yeast or quick bread). Let’s get baking!”

Therefore as soon as I read the Twelve Loave theme for August, Savory Bread, I made one plus one. Savory, onions, mother in law, holiday, bread. A quick look to Bernard Clayton‘s book. All that can make just one thing: Onion and Poppy seed bread.

Rich as a real savory bread can be.
Elegant as only a French inspired bread can be.
Perfect as a long desidered food can be.
Soft as a daily bread must be.

It’s undeniable. That piece of bread is my greatest temptation.
No way. I want to eat it still its end. Crumb by crumb, morsel by morsel, I would kill it with all my love.
But life is still fair. My onion bread was well accepted at home.
That means one only thing: I can bake again and again my onion bread…as soon as my mother in law goes on holiday again (and again 🙂 ).
Ready to meet my secret object of gastronomic pleasure? 🙂

Sourdough Onion and Poppy seed bread

400 gr farro/spelt flour
150 gr natural yeast
240 gr water
50 gr muscado sugar
1 teaspoon salt
60 gr milk
80 gr softened butter
1 egg

100 gr chopped white onions
1 tablespoon poppy seeds

In a large bowl stir the natural yeast with 400 gr of farro flour together.
In a saucepan put water  with sugar, milk, and butter. Heat all. When the butter is almost all melted, add the egg.
Pour all liquid into the flour.
Mix all ingredients with first with a wooden spoon and then with your hands.
Once the dough is almost homogenous, work it on your kitchen table.
Spread the dough and add onions, poppy seed and salt to it.
Continue to knead for 5-8 minutes.

pane cipolle fetta rbd

Put your dough into a bowl.
Cover it with a slightly damp canvas.
Leave rising for one hours before to do the first folds.
After the folding phase, put again the dough into the bowl and cover it.
Leave rising for at least 8 hours.

Give to the dough the shape of a loaf.
Place the loaf on the baking tray, already covered with parchment paper.

Let it rise for another hour.

Preheated the oven to 180 ° C.
Brush the dough with water.
Bake in hot oven at 180 ° C for 55-60 minutes.

This bread appears also in Yeastspotting collection in Wild Yeast.

Want to join the #TwelveLoaves group? It’s easy!


1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this August, 2013, and posted on your blog by August 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Here you can read some suggestions for #Twelve Loaves Savory Bread:

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