Onion Garlic Loaf (Vegan)

Onion  Garlic loaf has delicious flavours of onion and garlic. Every bite has the crunch of onions in the loaf.  It tastes amazing with a little butter. 

 Spring has arrived and colours of nature are showing up in the hues of flowers, in the greenness of the vegetation that had turned brown during the long cold winters. Days are beginning to get longer and sunnier. The warmth of the winter Sun is a treat. It is soothing healing and feels like a warm hug.

The buds in the fruit trees are opening up to lovely flowers. The white of the Plum, the pink of the peaches and the light pink of the Apricot is so mesmerizing.

Our forests are flaming with red Rhododendrons.   Forest pathways are lined with delicate flowers strewn on the path. It is like a celebration of colours.

Birds that migrated to the warmer climes are back. A Verditer flycatcher has repeatedly been visiting a corner of our roof. Perhaps it is looking for a nesting site.

Warm weather calls for baking bread. And we baked Onion Garlic Loaf. This loaf is full of onions and definitely a treat for onion lovers. The loaf has fried onions as well as chopped raw onions. A lot of garlic had been added for extra flavour. The favours in the bread are lovely and a little butter on the slice makes it a delicious snack. This is a vegan loaf. You may swipe half cup of water with milk to get a soft crumb.

Onion Garlic Loaf (Vegan)


  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 ¼ teaspoons instant dry yeast
  • 1  teaspoon Himalayan pink salt
  • 1 ½ onion chopped finely
  • 3-4 cloves minced garlic
  • 2-3 tablespoons oil
  • 1 ½ cups warm water



  1. Heat oil in a pan. Add 1 chopped onion. Fry until translucent. Add minced garlic. Turn off the heat
  2. In a large bowl, take water and sugar. Stir to dissolve. Add yeast. Stir and let sit for 10  minutes. It will become frothy.
  3. In another bowl, take flour, salt, yeasty water, and fried onions with all the oil. Add remaining raw onion.
  4. Knead for 6 to 7 minutes. Adjust the water to get a smooth dough.
  5. Transfer to an oiled bowl. Cover and keep in a warm corner for 1 hour or until double.
  6. Punch dough. Roll out the dough into a rectangle. Beginning at the short end, roll up tightly.
  7. Pinch seams and ends to seal. Place the loaf in the greased tin (8 inches x4 ½ inches) with seam sides down.
  8. Cover and leave to rise in a warm place for one hour or until double.
  9. Bake in a preheated oven at 180 degrees C for 25 to 30 minutes or till the top turns golden and the bottom sounds hollow when tapped.
  10. Remove from the oven and cool on the rack.

Linking to #BreadBakers

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board

We take turns hosting each month and choosing the theme/ingredient. 

Our theme is the allium family with includes onions, garlic, and leeks. Many thanks to our host, Karen of Karen’s Kitchen Stories! Check out the list of lovely breads below - 

NewerStories OlderStories Home


  1. This is such a cool take on onion bread!

  2. A lovely post Namita. I am just testing to see if I can post a comment. I have tried previously and for some reason I can't. I am thinking of going back to blogging again. I have missed it and my blogging friends. Life in Tasmania is still incredibly good and I love reading all of your blog posts and about your beautiful life in the foothills of the Himalayas every time you post. I hope you and your family are all happy and healthy and looking forward to summer. We are heading into our winter, collecting firewood etc. here on Serendipity Farm. All the best from narf7 :)

    1. Hello Fran,
      Can't believe that I am reading a comment from you after such a long time.
      I really missed you. There were no new blogposts from you and did not know how to get in touch with you.
      This is telepathy that you got in touch again :) how are you doing? how is Steve? and doggies? Our dog has been taken away by a leopard some months ago leaving us so so sad.
      Please keep in touch and start blogging. Your posts are such a treat.
      Love and hugs!

  3. What a beautiful loaf! The top is so gorgeously burnished.

  4. Gorgeous loaf! I'll bet it smelled just divine while baking. And that flycatcher is so pretty!

    1. So true Kelly, home smelt divine when the bread baked.

  5. Gorgeous photos of nature and of the bread. Happy Spring to you.

  6. This looks amazing, slice and toast ..yum yum!

  7. Awesome loaf with onion garlic in it and beautiful clicks

  8. Gorgeous and delicious loaf! The texture, crust, flavors, everything is spot on in this bread.