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Herb Onion Bread
A savory loaf packed with aromatic herbs and sweet sautéed onions. This rustic bread uses whole wheat flour for a hearty texture and deep flavor. Dried sage, rosemary, and thyme blend beautifully with the golden onions to create a fragrant crumb. It is a fantastic companion for soups, stews, or a simple pat of salted butter. The batter-style method means there is no heavy kneading required.
Ingredients
- 3 ¼ cups whole wheat flour, divided
- 2 envelopes dry yeast
- 2 tablespoons sugar (or 12 to 18 drops liquid stevia)
- 1 teaspoon Celtic salt
- ½ teaspoon sage
- ½ teaspoon crushed rosemary leaves
- ¼ teaspoon thyme
- 1 cup finely chopped onion
- ¼ cup extra virgin olive oil
- 1 ¼ cups warm water
- 1 egg
Instructions
- 1Whisk together one and a half cups of the whole wheat flour, dry yeast, sugar, salt, sage, rosemary, and thyme in a large mixing bowl until evenly distributed.
- 2Heat the olive oil in a saucepan and cook the chopped onion for about five minutes until it turns golden brown, then transfer it into the dry flour mixture.
- 3Pour the warm water and the egg into the bowl and mix on low speed just until the dry ingredients are moistened.
- 4Increase the mixer speed to medium and beat the batter continuously for three minutes.
- 5Use a sturdy spoon to gradually stir in the remaining whole wheat flour by hand until a stiff batter forms.
- 6Transfer the batter into a greased two-quart baking dish. Cover the dish and let it rest in a warm spot until the dough becomes light and doubles in size.
- 7Bake the bread at 375 degrees Fahrenheit for 35 to 40 minutes until the top is golden brown. Take the loaf out of the baking dish and let it cool completely on a wire rack.