Onion bread with cumin cream

Onion bread with cumin cream

Create your own bakery at home and reach for the reliable recipe for onion bread with cumin.


  • Onion – 250 g
  • Fresh yeast – 25 g
  • Butter – 2 tablespoons
  • Salt – 1 pinch
  • Wholemeal spelt flour – 250 g
  • Spelt flour type 630 – 300 g


  • Lemon – 1 piece
  • Black pepper – 1 pinch
  • Cumin – 0.25 teaspoon
  • Salt – 1 pinch
  • Spring onion – 6 g
  • Semi-skimmed cottage cheese – 300 g


Crush the yeast and dissolve it in 250 ml of lukewarm water. Knead wholemeal flour, 250 g of spelt flour type 630, 1 heaped teaspoon of salt, and 1 tablespoon of butter with dissolved yeast into a smooth dough, adding more water if necessary. Cover the dough and let it rise in a warm place for about 1 hour.

Peel and dice the onion, then fry it in hot butter for about 5 minutes until translucent. Lightly salt and let it cool. Mix it with the remaining flour and knead it into the dough.

Divide the dough in half and shape it into 2 loaves on a little flour. Place them on a baking sheet lined with parchment paper and leave them covered to rise for another 15 minutes. Then bake the bread in a preheated oven at 200°C for about 40 minutes until golden brown. If the loaves are too brown, cover them with aluminum foil towards the end of baking. Cool on a rack.

To make the cream, crush the cumin. Wash and finely chop the spring onion. Mix everything with cottage cheese. Season with a pinch of grated lemon zest, a little lemon juice, salt, and pepper. Slice the bread and serve with the cream.

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