This walnut and onion bread is a comforting loaf that pairs the earthy flavors of walnuts with sweet, caramelized onions. It’s a delicious way to enjoy bread without the fuss of complicated techniques.
This recipe addresses issues of blandness and density in traditional breads while offering unique flavors and textures through caramelized onion and walnuts.
I remember trying to balance the flavors in my first batch, and it turned out a bit too onion-heavy. After a few rounds of testing, I’ve realized that letting the onions caramelize really deepens their flavor, creating a warm, inviting aroma that fills the kitchen.
This recipe is fantastic for any weeknight dinner or when surprise guests arrive. With just about an hour of prep and about 40-50 minutes in the oven, you can have a gorgeous bread on the table that’s crusty on the outside and soft on the inside.
If you’re looking for another tasty loaf, I recommend checking out my onion bagels for a fun twist!
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile , With sweet caramelized onions mingling with the nuttiness of walnuts, this recipe creates a wonderfully complex taste that makes each slice an adventure.
- Tender Texture , The use of high-extraction flour results in a loaf that is soft and slightly chewy. It invites you to enjoy a satisfying bite that pairs perfectly with your favorite spreads.
- Long-Lasting Freshness , This bread stays moist and tasty for days, making it an excellent choice for meal prep. You can slice it and store it, ready to enjoy by itself or as part of any meal.
- Versatile Ingredient Use , The combination of walnuts and onions allows for creativity; feel free to switch out nuts or add herbs based on what you have at home. This recipe can adapt to your pantry!
Walnut and Onion Bread with Sourdough
- Prep Time: 60 minutes
- Cool Time: 0 minutes
- Cook Time: 40-50 minutes
- Total Time: 25 hours
- Yield: 2 small boules or 1 large boule 1x
- Category: Bread
- Method: Baking
- Cuisine: Various
- Diet: Vegetarian
Description
Delicious caramelized onion and walnut sourdough loaf, perfect for any meal or occasion.
Ingredients
- 360 grams (2 3/4 cups) high-extraction flour
- 270 grams (1 cup + 2 Tbsp) milk, room temperature
- 12 grams (1 Tbsp) sugar
- 7 grams (2 tsp) instant yeast (for yeast version)
- 8 grams (1 1/2 tsp) salt
- 53 grams (1/4 cup) walnut oil
- 50 grams (heaping 1/3 cup) raw, finely chopped onion
- 30 grams (1/3 cup) chopped walnuts
- 60 grams (scant 1/2 cup) levain flour (for sourdough version only)
- 37 grams (2 1/2 Tbsp) milk, warmed to room temperature
- 12 grams (1 Tbsp) sugar (for sourdough version only)
- 20 grams (1 Tbsp) sourdough starter (for sourdough version only)
- 300 grams (2 1/3 cups) high-extraction flour (for sourdough)
Instructions
- Step 1: Prepare the Levain: Combine 60 grams levain flour, 37 grams warmed milk, 12 grams sugar, and 20 grams sourdough starter in a mixing bowl. Mix thoroughly to activate fermentation for the sourdough version. Set aside until bubbly and active.
- Step 2: Activate the Yeast: For the yeast version, stir 7 grams instant yeast into 270 grams warm milk (milk should be lukewarm to wake up the yeast effectively) until frothy.
- Step 3: Mix Dough and First Rise: For yeast dough, combine high-extraction flour, sugar, salt, walnut oil, and milk mixed with yeast. For sourdough, add the prepared levain to the additional 300 grams flour along with sugar, salt, walnut oil, and milk. Mix ingredients to form a dough. Allow the dough to rise until doubled in size and surface looks puffy and airy, indicating successful fermentation. This should take about 1 hour for yeast dough or up to 24 hours for sourdough in a cool place. If the dough feels too sticky 15 minutes into the rise, sprinkle approximately 30 grams high-extraction flour over it and incorporate gently to make dough manageable.
- Step 4: Add Walnuts and Onions: Once the first rise is complete, gently fold in 30 grams chopped walnuts and 50 grams finely chopped onions, ensuring even distribution without clumping.
- Step 5: Divide and Shape: Cut the dough into even portions (two small boules or one large boule). Shape each piece into a round loaf, ensuring even sizing for uniform baking.
- Step 6: Final Proofing: Let the shaped dough rise again until it puffs up into a slight dome. This visual cue indicates readiness for baking.
- Step 7: Bake the Bread: Preheat oven to 375°F (190°C). Bake the loaves until golden brown and they sound hollow when tapped on the bottom, typically 40-50 minutes. If the crust darkens faster than expected around 25 minutes into baking, cover it loosely with foil to prevent burning.
- Step 8: Cool and Serve: Remove bread from oven and cool on a wire rack before slicing.
Notes
- Room Temperature: Store bread in an airtight container for up to 2 days to maintain texture and flavor.
- Refrigeration: Wrap bread in plastic wrap or foil inside an airtight container. Keep for up to 5 days, checking to avoid dryness.
- Freezing: Wrap bread tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before use.
- Use an active, bubbly sourdough starter for best fermentation and flavor development in the sourdough version.
- Maintain milk temperature lukewarm (not hot) to effectively activate yeast without killing it.
- Finely chop onions to ensure their sweetness distributes evenly and prevents overpowering bites.
- If dough is too sticky, add small amounts (approximately 30 grams) of flour during rise for easier handling.
- Use fresh walnuts without bitterness; avoid toasting before baking to prevent burning.
- Cover crust with foil midway into baking if browning too quickly.
- Dense loaf may indicate expired yeast; always check yeast freshness before use.
- Overly dry texture can be adjusted by adding 30 grams more milk at mixing stage to improve hydration.
- Uneven flavor can result from large onion pieces; finely chopping onions promotes balanced taste.
- Reheat slices gently in a toaster or oven at low temperature until warm, to retain softness and crust texture without drying out.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 8g
- Fat: 53g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: 0g
- Carbohydrates: 360g
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified
Ingredient Notes
- Sourdough starter: A lively sourdough starter is key for flavor and rise. Make sure it’s active and bubbly for the best results.
- All-purpose flour: Good quality all-purpose flour will give your bread the right structure. Avoid flour that feels gritty or has an off smell.
- Walnuts: Use fresh walnuts for a toasty flavor and crunch. Look for halves or pieces without any bitterness. Toasting them beforehand enhances their flavor further.
- Onion: A sweet yellow onion works well in this recipe. Dice it finely to blend into the dough and provide that savory depth.
- Water: Filtered water helps achieve the right hydration level. Make sure it’s lukewarm to encourage the sourdough fermentation without shocking the yeast.
- Olive oil: Use a good quality extra virgin olive oil for added moisture and flavor. This ingredient helps keep the bread soft and tender.
- Sourdough starter: A lively sourdough starter is key for flavor and rise. Make sure it’s active and bubbly for the best results.
- All-purpose flour: Good quality all-purpose flour will give your bread the right structure. Avoid flour that feels gritty or has an off smell.
- Walnuts: Use fresh walnuts for a toasty flavor and crunch. Look for halves or pieces without any bitterness. Toasting them beforehand enhances their flavor further.
- Onion: A sweet yellow onion works well in this recipe. Dice it finely to blend into the dough and provide that savory depth.
- Water: Filtered water helps achieve the right hydration level. Make sure it’s lukewarm to encourage the sourdough fermentation without shocking the yeast.
- Olive oil: Use a good quality extra virgin olive oil for added moisture and flavor. This ingredient helps keep the bread soft and tender.
Recipe Tips
- If your dough feels too sticky during the first rise, sprinkle a little high-extraction flour, around 30 grams, until manageable, approximately 15 minutes into rising.
- When your bread crust darkens faster than expected, cover it with foil halfway through baking, around 25 minutes, to prevent burning.
- If your finished loaf ends up dense, check your yeast’s freshness before beginning; it should be within its expiration date for proper rise.
- For uneven flavor, ensure your onions are finely chopped; this allows their sweetness to distribute evenly throughout the dough during mixing, which happens after first rise.
- If the texture is too dry, consider increasing the milk by 30 grams during mixing; proper hydration helps achieve a tender crumb at the final bake.
Serving Suggestions
Serve walnut and onion bread with a crisp green salad or roasted vegetables. Pair it with creamy hummus or a savory cheese platter for variety.
Use walnut and onion bread to make tasty sandwiches or rustic toast topped with avocado and tomatoes. Add it to your brunch spread alongside frittatas or savory pastries.
Top slices with herb-infused olive oil or a balsamic reduction for added flavor. Consider serving it with a savory spread like whipped feta or olive tapenade.
Recipe variations
- You can use whole wheat or rye flour instead of high-extraction flour, keeping the quantity the same at 360 grams to maintain dough consistency and flavor complexity.
- Add 1 teaspoon of dried thyme or rosemary along with the 50 grams finely chopped onion to introduce additional herbaceous notes to the bread’s taste profile.
- Either walnuts or pecans can be used for the 30-gram nut portion, but avoid toasting nuts beforehand to prevent them from burning during baking.
- If baking more than two boules, scale the yeast to 14 grams (4 teaspoons) and double all other ingredients while following the same proofing and baking times; this recipe pairs well with Caramelized Onion Grilled Cheese.
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How to Store?
To keep your walnut and onion bread fresh and delicious, follow these storage tips:
Room Temperature: Place the bread in an airtight container at room temperature. Consume within 2 days to maintain its texture and flavor.
Refrigeration: Wrap the bread in plastic wrap or foil, store in an airtight container in the fridge. Keep for up to 5 days, avoiding dryness.
Freezing: Wrap the loaf tightly in plastic wrap and then place it in a freezer bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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