The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Wholemeal with Raw Red Onion and Poppy Seed S/D

yozzause's picture
yozzause

50% Wholemeal with Raw Red Onion and Poppy Seed S/D

 I revived my S/D culture and made this today, its a 50% Wholemeal loaf with the addition of Raw Red Onion  added at 10% and Poppy Seed at 2%. Started first thing this morning and finished  just after the evening meal. Even had time to try some  before bed time and very happy with the taste and texture.    

 

Comments

pul's picture
pul

It looks great outside and inside, particularly the color of the red onions and the airy crumb. It seems the structure of onions is well preserved when added raw. Nicely done!

yozzause's picture
yozzause

Hi Pul  i was particularly pleased about the onion colour  remaining in the baked loaf and the fact that the onion structure  also was still there which isn't quite the case if using caramelised onion. The onion pieces i guess saute in the baking process i baked this loaf in a Romertoph

regards Derek

Benito's picture
Benito

Derek, your bread looks really good and seems quite original to me.  I’ve never seen anyone use raw onions in a bread before.  How cooked do the onions get in the bread and how strong is the onion flavour?

Benny

yozzause's picture
yozzause

Hi Benny the Onions  are similar to sauted i guess and importantly hold their shape and colour these are quite sweet and flavour is excellent the poppy seed in the dough also enhances the mouth feel as they macerate.

I have used chopped raw spring onions before too see http://www.thefreshloaf.com/node/36879/visit-near-neighbours (cant believe that was 6 years ago)

Toast for breakfast this morning

   

Danni3ll3's picture
Danni3ll3

Great idea especially if the onion doesn’t disintegrate like caramelized onions. And this is another interesting combo! Love it!

yozzause's picture
yozzause

I think you will find it to your liking Danni especially the red onion which is quite sweet i only incorporated it at the end of the mix so that it would retain its integrity. I've again had it toasted this morning with a poached egg  and it was exceedingly good!  I'm quite sure it would be good on the cheese board too.

isand66's picture
isand66

love the idea of the raw onion and will try this on my next bake.  Great combo with the poppy seeds too!

Regards,

Ian