Week 11: Whole wheat, rosemary and caramelised onion bread

Onions make a strangely good accompaniment to bread dough, and I was looking for a recipe that uses wholemeal flour, so this recipe appeared to be the perfect choice. The only problem with this recipe is, it was way too sticky. So, I ended up adding quite a fair bit of flour. Also, I like my garlic, so I was a lot more generous with it than the original recipe.

Makes 12 buns

INGREDIENTS

2 medium sweet onion

1 tablespoon butter

1 tablespoon olive oil

5 cloves garlic, minced

1 ½ cup warm water

2 teaspoons instant yeast

1 tablespoon honey

3 tablespoons olive oil, plus more for coating bowl

300 grams cups all purpose flour

120 grams whole wheat flour

2 teaspoons salt

1 teaspoon dried rosemary

DIRECTIONS:

1) 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.

2) 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.

3) 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!)

4) Knead dough in the bowl until gluten developed, 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 ½ to 2 hours.

5) Preheat oven to 200 degrees C. 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 10 minutes then lower the temperature to 190 degrees C and baked for another 8 to 10 minutes or until brown. Brush with butter halfway through baking time.

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