Hearty Savory Bread with Creamy Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 15 grams fresh Yeast
- 3 Tbsps olive oil
- ½ tsp salt
- For covering
- 4 onions
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- 100 grams Quark
- 1 egg yolk
- Pastry flour (to roll out)
- vegetable oil (for the baking sheet)
Preparation steps
Step 1
Sift flour into a bowl and form a well in the middle. Crumble the yeast into it and stir in 3 tablespoons of lukewarm water. Cover and set aside for about 15 minutes. Mix in salt, oil and approximately 175 of lukewarm water and knead to a smooth dough. Cover and set aside for about 30 minutes.
Preheat oven to 220°C (approximately 425°F) convection. Brush a baking sheet with oil.
For the topping, peel onions, cut into rings and blanch for 1-2 minutes in boiling water. Drain well.
Step 2
Fry onions in hot oil until golden brown. Season with salt and pepper and remove from heat. In a bowl, whisk together creme fraiche, quark, salt and egg yolks until smooth . Season with salt and pepper.
Step 3
Roll four equal balls from dough and roll out on a floured surface each about 15 cm (approximately 6 inches) diameter.
Step 4
Brush each with quark mixture.
Step 5
Distribute onion rings evenly over dough.
Step 6
Bake for 20-25 minutes until golden brown.
