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Crispy Fried Onion Seed Bread

© 2021 |

© 2021 |

© 2021 |

Onion bread not only makes an ideal accompaniment to soups, cheeses and salads, also makes great sandwiches plain or grilled with roast beef, or ham. This crisp onion bread is delightfully easy and simple to make and produce a fantastic golden crust and soft crumb. I used store-bought crisp fried onions in this recipe, but you can definitely make your own or use some leftover onion rings.

  • 50 g Organic rye flour
  • 60 ml Water
  • 14 g Fresh yeast, crumbled (or 7 g Dried yeast)
  • 1 tsp Coconut sugar (or raw brown sugar)
  • 300 g Organic bread flour plus extra for dusting
  • 210 ml Water, room-temperature
  • 1/2 tsp Smoked salt (or herb salat or regular sea salt)
  • 60 g A mixture of seeds (poppy, sesame, sunflower and linseeds)
  • 5 tbsp Crispy fried onions
  1. For the starter, whisk together the rye flour and water in a bowl. Cover with a clean kitchen towel and leave it on your kitchen counter overnight or up to 18 hours.
  2. Mix crumbled fresh yeast with coconut sugar in a bowl and set aside for 10 minutes. In the mixing bowl of your stand mixer fitted with a dough hook, add in starter, flour, water, smoked salt, seeds, crisp onions and yeast mixture. Stir at slow speed until a dough roughly formed, about 5 minutes. Increase the speed and knead until smooth and elastic. Cover with a plastic wrap and set aside at a warm place for 50-60 minutes.
  3. Dust a round 9-inch banneton basket thoroughly with flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour. Turn out the dough and gently shape the dough into a round ball. Pinch seam togethe and transfer the dough to the prepared basket, seam-side up. Cover with a clean kitchen towel and let rise 50-60 minutes.
  4. Preheat oven with a bowl of water at the bottom rack and baking stone in the middle rack to 220C/425F for an hour. Turn the dough out onto a bread peel dusted with flour. Score the top with a lame or very sharp knife in any pattern you like.
  5. Slide the bread onto the baking stone and bake for 35 minutes. Open the oven door and spray the bread with water and bake for a further 10 minutes till golden brown and crispy. Cool on a wire rack completely before slicing.

© 2021 |

© 2021 |

© 2021 |


Brian 28/7/21 01:01

Boy does that look terrific!!!

Raymund 28/7/21 01:19

This is the first time I saw crispy fried onions on a bread! Such a cool idea as always Angie

Tom 28/7/21 01:33 looks like ahearty loaf of bread.

J.P. Alexander 28/7/21 02:04

Parece genial adoro hornear pan así que haré la receta. Te mando un beso

Balvinder 28/7/21 02:10

This looks SO good with fried onions and herb salt. Will be amazing with soups come the cooler weather!

Liz That Skinny Chick Can Bake 28/7/21 02:51

Wow, that's a beauty! You're making me long for some homemade bread. It's too darn hot this week, but hope to break out some yeast soon.

Gingi 28/7/21 04:32

Looking mouthwatering, as always! I need to up my food photography game... -

Graciela Bacino 28/7/21 06:22

Me fascina hacer pan casero Angie!! Ayer hice uno con semillas Chia. Tu receta se siente fabulosa hasta para untar con un queso cremoso o salsa para un buen trago como copetín.
Siempre bonita tu propuesta y gustosa!
Buen apetito!!

Happy Retiree's Kitchen 28/7/21 08:55

I am fascinated by your bread Angie. It looks amazing, I am wondering why you leave the flour and water on the bench overnight without the yeast in it for rising?I am also interested that you spray it with water just before the last 10 minutes of baking. Does that help it to crisp up? A great recipe, thanks.

Angie's Recipes 28/7/21 09:37

Hi Pauline, you don't need yeast and can leave the mixture for up to 24 hrs. The mixture doesn't bubble up much, but it adds flavour and aroma to the final dough. However, if you are in a rush, add a tiny pinch of yeast from the main dough to the starter and leave it for 2 hrs. Yes, spraying water helps not only with getting a nice brown colour, also a crunchy crust. The sound of cutting that bread is just so satisfying!!

DEZMOND 28/7/21 10:48

I'd probably eat the whole loaf before you even cut it LOL I wish I could order a loaf a week from you, I do ever so adore me pastries, but don't have time to make them myself. I use dried onion too in my cooking, do you have them there? Very nice and fragrant for soups and rice.

Nancy Chan 28/7/21 10:50

You bake beautiful breads. I am sure it tastes great. I like crispy onions and seeds.

Federica Simoni 28/7/21 14:09

wow complimenti è bellissimo!

Kitchen Riffs 28/7/21 15:47

You make the bet breads! This one looks terrific -- like the flavor, and the crust looks so, well, crusty. :-) Thanks!

David 28/7/21 17:54

Angie, Great looking bread! My wife would love it but I just don't like the taste of onions. Take Care, Big Daddy Dave

Ashley@CookNourishBliss 28/7/21 20:16

You always make the coolest sounding breads! This looks fantastic!

Nammi 29/7/21 07:05

oh that bread looks so beautiful!

Sherry's Pickings 29/7/21 07:45

this looks like a fabulous loaf angie.

Paolina 29/7/21 14:53

buono e profumato il tuo squisito pane alle cipolle! Bravissima!

[Reply] 29/7/21 18:08

This sounds so good, I love French fried onions!

Ben | Havocinthekitchen 29/7/21 20:48

Wow, this bread looks perfect! And you made your own starter - I always admire that especially because I've never done that myself. Also, loving the addition of rye flour.

Abbe@This is How I Cook 29/7/21 23:18

Loving everything about this loaf! The seeds and the smoked salt and the onions! Oh My! I think I better figure out when to bake it!

mjskit 30/7/21 04:13

Two questions: How much? and Do you ship? :) I can already smell this bread.

Noob Cook 1/8/21 09:39

I looooveeee fried onions, so I can just imagine how aromatic this bread is!

SavoringTime in the Kitchen 5/8/21 20:08

What a gorgeous loaf, Angie! You know how I love nuts and seeds :)

babYpose 22/9/21 06:36

Onions in the bread must be good, sure it gives appetising aroma..


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