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A side view of sliced Roasted Onion Oatmeal Bread
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Roasted Onion Oatmeal Bread

This Roasted Onion Oatmeal Bread is made with the flavor of real onions and whole grain. Its easy and yet flavorful. It pairs well with salads, pastas or for breakfast with hot beverage.
Course Bread
Cuisine American
Keyword oatmeal bread, oatmeal bread recipe, onion bread, onion bread recipe, recipe for oatmeal bread
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 96kcal
Author Gunjan

Ingredients

Instructions

  • Heat a nonstick frying pan and grease it with cooking spray. Spread the chopped onion and cook until nicely brown sauteing at intervals to avoid sticking. Turn off the flame and let it cool down to room temperature.
  • In the meanwhile in a mixing bowl combine oat flour, sugar, salt and onion powder.
  • In a microwavable bowl combine water and oil and heat up to 120 degree Fahrenheit. (You may check its temperature with the help of kitchen thermometer).
  • Now add dry yeast to the oat flour mixture and mix very well with a spoon or a hand mixer (at minimum speed).
  • Now, add the chopped onions to the dry flour mix and beat at a minimum speed.
  • Now add warm water to it (make sure the water is still warm and at 120 degree Fahrenheit). Beat the mixture at medium speed scraping from the bowl at intervals. (The batter should not stay stuck to the bottom of the bowl).
  • Now gradually add the whole wheat flour until soft and moist dough is formed.
  • Knead the dough very well for 2 minutes on a flat dusted surface. Make a dough ball and let it rest in a greased bowl for 10 minutes turning it once with the smooth surface on top so the dough is well greased when resting. (Rest the dough in a warm drafted place and make sure to cover it).
  • Knead the dough very well for 2 minutes on a flat dusted surface. Make a dough ball and let it rest in a greased bowl for 10 minutes turning it once with the smooth surface on top so the dough is well greased when resting. (Rest the dough in a warm drafted place and make sure to cover it).
  • Let the dough rise for 60 minutes in the greased 8 inch bread pan and covered. (I used the oven bread proof option to rise). When 15 minutes to 1 hour is left start preheat the oven at 375 degree Fahrenheit.
  • Once it has risen, oil brush the top of the bread loaf with cooking spray/olive oil. Place the bread pan in the middle rack of the oven and bake it for 30 minutes or until the tester comes out clean.
  • Let it cool completely and cut into desired slices and enjoy.

Notes

  • If desired keep 2 tbsp. of roasted onion separately. Once the dough has risen grease the top of the dough with some oil/cooking spray and spread the roasted onion on it and ten put it for baking.
  • I used rapid rise Fleishman yeast. Use it dry in the recipe (undissolved).
  • Tastes best when toasted in a toaster oven and generously spread margarine/butter.
  • Can be stored in an air tight container in the refrigerator for a week. Toast it in a toaster or toaster oven.
  • I have provided step wise images in the post above for your reference. 

Nutrition

Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 116mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg