Onion bread with kefir
8 servings
300 minutes
Onion bread with kefir is a fragrant creation of Russian cuisine that combines simplicity and richness of flavor. Its history is rooted in the traditions of village baking, where fermented products like kefir were used to add softness and lightness to the dough. The crispy crust and golden hue give the bread an appealing look, while caramelized onions fill it with deep sweet-spicy notes. This bread pairs excellently with first and second courses and can also serve as a standalone treat, especially with a piece of butter or homemade pâté. It is versatile, beautifully complementing both everyday meals and festive gatherings. The preparation requires patience but rewards you with the warmth of home cooking and unforgettable taste.
1
First, prepare the starter. For this, take whole grain flour, room temperature water, yeast, and 1 teaspoon of sugar. Mix everything thoroughly in a large bowl, cover with a damp cloth or plastic wrap, and place in a warm spot without drafts. The starter will be ready in 2-3 hours.
- Whole grain flour: 100 g
- Water: 150 ml
- Dry yeast: 9 g
- Sugar: 1 teaspoon
2
Chop the onion into medium cubes and fry in a mixture of vegetable and butter until brown. Towards the end of frying, add a pinch of salt and sugar. Set the cooked onion aside to cool.
- Onion: 2 heads
- Vegetable oil: 20 ml
- Butter: 20 g
- Salt: to taste
- Sugar: 1 teaspoon
3
Add fried onions, wheat flour, kefir, and 2 teaspoons each of salt and sugar to the prepared dough. Knead the dough for 10 minutes, place it in a bowl greased with vegetable oil, cover with a damp cloth or plastic wrap, and let it rise in a warm place.
- Onion: 2 heads
- Wheat flour: 350 g
- Kefir: 150 ml
- Salt: to taste
- Sugar: 1 teaspoon
- Vegetable oil: 20 ml
4
After 30 minutes, knead the dough and let it rise again.
5
After another 30 minutes, roll out the dough and shape it into a loaf. Make a pattern with a sharp knife. Let it rest for a while and place it in a preheated oven at 180 degrees. Place a metal or glass container with a small amount of water at the bottom of the oven. Remove the glass when the water evaporates. The baking time for the bread is approximately 50 minutes. Check readiness with a skewer: it should come out clean when inserted into the bread.
- Water: 150 ml
6
Take the baked bread out of the oven and let it cool for at least 30 minutes before eating.