Multigrain Mini Loaves with Caramelised Onion and Spring Onions

Caramelised onion bread

I saw this enticing video on my Facebook feed a couple of days back and then watched it again, and again! The loaf looked so pretty and inviting! I knew it won’t be long before I bake it. And I did last night. Two mini loaves in cute little loaf tins I bought recently. I swapped the bread flour in the recipe with a mix of maida and multigrain flour and it came out beautiful and moist.  The caramelised onions and the spring onions infused the loaves with a gorgeous flavour!

Without much ado, here is step-by-step the recipe:
Makes one  8 ½  x 4 ½  inch loaf or two 6×3 inch mini loaves

1 ¼ cup Maida/APF
1 ¼ cup Aata/Multigrain or whole-wheat flour
1 tsp salt
1 tsp instant yeast
¼ cup warm water
1 tsp sugar
1 medium sized onion
2 Tbsp rice bran oil/any other vegetable oil
5 spring onions
1 cup warm water ( to be added while kneading as required)
Chop the onion and the white part of the spring onion fine. Heat the oil an fry the onions till well browned (caramelised)
Chop the green part of the spring onions fine.
Warm the ¼ cup of water, mix sugar and yeast and leave covered for 10 -12 minutes till it is frothy and bubbly.
Meanwhile, in a large kneading bowl, add the flours, salt, greens of the onion and the caramelised onion with all the oil in the pan.
Add the bloomed yeast and mix well.
Knead into a soft and supple dough adding warm water as needed.
In a lightly oiled bowl, leave the dough covered till it doubles in volume. It took me an hour. It may take more or less time depending on the heat and humidity.

Grease a regular loaf tin or two mini loaf tins
Flatten the dough gently and pat down to form a rectangular shape. Roll the dough into a loaf shape wide enough to fit into your loaf tin and transfer the shaped loaf/loaves to the baking tin/s.
Cover and let rise till the loaves have risen an inch above the pan.

Pre heat the oven at 250C for 15 minutes while the loaves are rising and bake for 10 minutes at 250C. Then lower the temperature to 230C and bake for another 15 -20 minutes till the tops are browned and the bottoms of the loaves sound hollow when tapped.
Onion bread Prep 7.jpg
Remove to the cooling rack and slice upon cooling. We couldn’t wait that long so ended up slicing these fellas while they were very warm, They were dunked into  tomato basil pasta soup and devoured with much relish. It was a good dinner last night  😀
12301714_10153680924198563_4992491685176919066_n.jpg
Enjoy with soups and curries or just as a snack with a smear of butter. They are delicious!
Caramelized Onion Bread and Toamto Basil Soup .jpg

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21 thoughts on “Multigrain Mini Loaves with Caramelised Onion and Spring Onions

  1. Hi Jaya
    Instant yeast and active dry yeast are different. Instant can even be added directly to the flour and active dry has to be proofed and added.
    Also, please add 20% more if replacing instant with active dry for eg for every 1 tsp of instant, use 1 1/4 tsp of active dry.

  2. Hi Garima,
    Tried your multigrain onion loaf. The whole kitchen was filled with its aroma. The bread cane out delicious but a little dense. Could it be becoz I used only whole wheat flour ?

    Thx for this easy yet delicious recipe.

  3. Just made this bread Garima.Wish there was some way I could post a pic here.It was really yummy and tasty.I tweaked it a bit…Instead of multi grain Atta I used multi grain dosa flour and hara dhania instead of spring onions.I didn’t have them and i just had to make this bread today!Only…my bread never looks the one in your pics.Have in boxed you the pic….please do see it.

    1. Hi Reena
      Instant and active yeast both are dry yeasts.
      Active dry needs to be bloomed with warm water and a tsp of sugar and instant can be added directly to the flour.
      If replacing instant with active dry, use 20% more.

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