The sweet, pungent flavor of toasted onion shapes this bread's character.  the bread complements roasted meats and other hearty meals, or bake smaller rings for ideal snacks.

by Klaus Tenbergen

If your customers like flavorful, European-style bread, they will love onion ring bread.  The sweet, pungent flavor and aroma of toasted onions make this bread a perfect accompaniment for hearty meals, such as roasted meats. Shape the dough pieces into small onion rings, or create larger oval loaves or baguette-shaped breads.

The onion is one of the most important bulb vegetables.  You can use it in its green stage as a scallion, or green onion, and in its mature stage as a bulb.  The onion has been cultivated since ancient times and may have originated in Asia.  Onions were fed to the workers who built the pyramids and are noted in the Bible as one of the foods most longed for by the Israelites after leaving Egypt for the Promised Land.  Onions were brought to the New World by Christopher Columbus, and their popularity quickly spread among Native American cultures.

Related to the lily, this underground bulb is prized around the world for its pungent flavor and aroma.  There are two main classifications of onion:  green onions and dry onions, which are mature onions with a juicy flesh covered with dry, papery skin.  Onions contain a fair amount of vitamin C with traces of other  vitamins amount and minerals.

Onions are grown worldwide, and China, India, the United States and Russia are the largest producers.  Most of the United States' crop is dehydrated in a variety of forms, such as powdered, flakes, toasted and untoasted.  The toasted variety is used in this onion ring bread formula and gives the bread its sweet flavor.

Prepare the Dough

To prepare the dough, combine all ingredients in a large mixing bowl.  Using a dough hook, mix the dough for two minutes on first speed.  Scrape down the sides of the bowl and mix on third speed for six minutes.  The onions may absorb a significant amount of water, so you may need additional water as you mix to yield the proper consistency.  Ideal temperature for the dough is 76°F.  Cover the dough with plastic to prevent the surface from drying our, and allow it to rest for 25 minutes.

Divide dough into 10 2/3-oz. pieces.  Gradually work the dough into 12-in long baguettes.  Form the baguette dough into a ring.

 Using a balance scale, divide the dough into 10 2/3 oz. (300g.) pieces.  Round the dough pieces, and let them rest, covered, for 15 minutes at room temperature.

This bread can be formed into a variety of shapes. I have found the ring shape to be versatile, and it complements the onion theme.  to begin, shape the dough pieces into a baguette, alternately forming and resting the dough, to a length of about 12 ins. Form the dough pieces into rings, wetting one end slightly with water, and press the ends together.

Place a damp towel on a sheet  pan, and lay the dough rings on the towel.  Or you can use a pastry brush to wet the dough surface with water. Pour rye four into a separate sheet pan. 

Dip the damp side or the ring into the flour. Place the rings, flour-side up, on a sheet pan lined with parchment paper.  You can dust the pan with a little corn meal, if desired.  With a scoring knife, score each ring four times to  create an appealing appearance.

After placing the dough rings on a damp towel, lay them damp-side-down in a sheet pan full of rye flour.
Proof at low humidity and 88°F to 95°F for about 25 minutes, or until the dough doubles in size. Bake at 420°F for 15 to 20 minutes with an initial two seconds of steam (damper closed.)  Open the damper or prop the oven door halfway open for the last three minute of bake to achieve a good crust.

For pan breads, baking is complete when the temperature of the load center reaches 180° to 210°F.  Baking times and temperatures will vary depending on your equipment.

Ready to sell

Cool the loaves on a cooling rack to avoid moisture condensation on the bottom of the loaves, until the internal temperature drops to 90°F to 100°F.  When the bread cools, it is ready to slice or wrap.  Vary the loaf sizes for a grab-and-go treat or an accompaniment a meal.
 

Onion Ring Bread
Ingredients Bakers% Metric Lbs. Ozs.
Rye  Flour 5 500 g 1 1 1/2
Low Protein Bread Flour 95 9500 g 21  
Water 55 5500 ml 12 2
Compressed Yeast 2.5 250 g   8 3/4
Salt 1.8 180 g   6 1/3
Toasted Onion Flakes 10 1000 g 2 3 1/3
Shortening (lard) 1.5 150 g   5 1/3
Total appr. wt.   17.08 kg 37 11
Instructions: Prepare the dough according to article.  Proof at low humidity and 88°F to 95°F for about 25 minutes.  Bake at 420°F for 15 to 20 minutes with an initial two seconds of steam. Open damper or prop oven door half way open for the last three minutes of baking.  

Yelds 57 loaves weighing about 10 2/3 ozs. each (300g)