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Vegan Onion Bread with Walnuts

Onion bread with a difference! Instead of fried onions, this dough contains delicious caramelized balsamic onions.

Vegan Onion Bread with Walnuts

Homemade bread is a highlight every time! As soon as the delicious smell comes out of the oven, you know that the effort of kneading the dough and the waiting time were worth it. The variety here is almost infinite. You can experiment as you like with different types of flour and other ingredients such as nuts, seeds and spices.

This bread, in addition to crunchy walnuts, has a very special ingredient - onions. However, not the fried onions usually used for onion bread, but sweet and sour balsamic onions. These are first sautéed, then caramelized with date syrup and finally deglazed with dark balsamic vinegar. You can't get more flavorful than this! The bread dough consists of a mixture of light spelt flour and strong whole spelt flour.

The onion bread is perfect for any snack. But it's also a real treat as an accompaniment to a barbecue or with a hearty dip. So fire up the oven and let's go!

For one loaf of bread you need:

For the dough:

  • 300g light spelt flour

  • 200g whole spelt flour

  • 300ml water, lukewarm

  • 1 cube of yeast

  • 1 tsp salt

  • 1/2 tsp sugar

  • For the balsamic onions:

  • 3 onions

  • 1 tablespoon date syrup

  • 1 tablespoon dark balsamic vinegar

  • 1 tablespoon oil

  • salt


  • 100g walnuts


  1. Put both types of flour in a bowl.

  2. Make a well in the center and crumble the yeast into it.

  3. Sprinkle the sugar over it, add some of the water and mix everything until the yeast has dissolved.

  4. Cover the dough and let it rise in a warm place for about 15 minutes.

  5. In the meantime, peel the onions, quarter them and then slice them.

  6. Heat the oil in a pan and sauté the onions for about 10 minutes.

  7. Add the date syrup and let it caramelize for 2 minutes.

  8. Then add the basamic vinegar. Let it simmer for about 2 minutes and then salt the onions.

  9. Remove the pan from the heat and let the onions cool down a bit.

  10. Fill the walnuts into a freezer bag and crush them a bit.

  11. Now add the onions, the walnuts, the salt and the remaining water to the pre-dough and knead everything for at least 5 minutes to a smooth dough.

  12. Let it rise again, covered, in a warm place for about an hour.

  13. When the dough has about doubled in size, transfer it to a floured work surface and knead again.

  14. Then form a loaf and place it on a baking tray lined with baking paper.

  15. Cover the loaf and let it rest for about 30 minutes.

  16. Preheat the oven to 464°F (240°C) top and bottom heat.

  17. When the 30 minutes are up, the onion bread goes directly into the hot oven for 10 minutes.

  18. After 10 minutes, turn the heat down to 392°F (200°C) and bake the bread for another 20 minutes.

  19. Take the onion bread out of the oven and let it cool completely.


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