Whole Wheat Rosemary Caramelized Onion Bread is soft and delicious and just begging for a swipe of salted butter.
Better late than never I suppose! This recipe was also featured in my Project Food Blog challenge “Dinner Party” these little breads are spectacular! It’s pretty sticky dough but yields wonderful soft and chewy mini loafs of heaven. I made these the night before my dinner party and they were still perfect the following day, I just reheated them in the oven.
To start off you need to caramelize some onions. If you need a “how to” follow this link and I’ll show you just how easy it is.
The only thing different in this recipe I’m posting to day is that when I caramelized the onion I threw in two minced garlic cloves in with the onions, that’s it!
Now let us get on with the bread making!!!
TO Make This Whole Wheat Rosemary and Caramelized Onion Bread You Will Need:
- 1 large sweet onion
- 2 cloves of garlic
- fresh rosemary
- kosher salt
- unbleached all-purpose flour
- whole wheat flour
- olive oil
Start off by sprinkling 3 teaspoons active dry yeast on the surface of the warm water… make sure the water isn’t too hot that it kills your yeast and not too cold that it doesn’t activate it either. Yeast is tricky like that.
Add the 1 tablespoon honey and 3 tablespoons olive oil give it a stir and set it aside to let it do its thing.
In a good size bowl add the 2 cups all purpose flour and 1 cup whole wheat flour.
Remove the rosemary leaves from 2 sprigs of rosemary.
With a sharp knife, give them a fine chop.
Toss them in to the flour mixture along with the salt.
Add in the (cooled) caramelized onions as well
Give it a quick toss to coat everything well.
Now grab the yeast mixture and add to the flour/rosemary/onion mixture.
Now give that a stir.
Flour a smooth dry surface and knead until it is easier to handle. Remember this dough will be sticky… and that is okay!
You see my hands were like dough mitts and I couldn’t get a picture without getting it all over my camera, so you’ll have to use your imagination.
Add the dough to a large, well (olive) oiled bowl.
Cover with a warm damp towel and place it in a warm place for 1 1/2 to 2 hours.
When it has risen you will now… it should be doubled in size!
This is where it gets technical. Divide dough into 12 portions and for rough round balls. Let rise for 20 more minutes while you oven is preheating to 400°. I did this my ripping lobs of dough off and placing them on a lined baking sheet.
All right so not so technical yet super easy!
While those are baking melt some butter.
Baste each roll half way through with the butter.
Lots and lots of butter!
Place back in the oven for 8 to 10 more minutes or until done. You won’t believe how delicious these are! The whole wheat flour really makes it taste rustic and homey! And the caramelized onions and rosemary are divine!
Whole Wheat, Caramelized Onion & Rosemary Bread
- 1 large sweet onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1-1/2 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 3 tablespoons olive oil, plus more for coating bowl
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
- 2 sprigs rosemary, leaves removed and chopped
- Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.
- Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently with a fork until combined. Set aside.
- Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)
- Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!) Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.
- Preheat oven to 400 degrees. Divide dough into twelve portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.
- Serve warm or at room temperature.
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