Onion Rye Bread
Infused with the rich, savory aroma of caramelized onions and the distinctive earthiness of rye and caraway seeds, this Onion Rye Bread recipe is a hearty delight perfect for any occasion. Made with a wholesome blend of rye, whole wheat, and all-purpose flours, this bread offers a robust texture with a subtle sweetness from caramelized onions. The dough is carefully kneaded to perfection, then baked to a golden-brown crust that's crisp on the outside and tender on the inside. Ideal for sandwiches, toasted with butter, or paired with soups and stews, this rustic loaf is a must-try for artisan bread lovers. With step-by-step instructions and tips for achieving the perfect rise, this recipe makes baking homemade rye bread approachable and rewarding. Taste the comfort of freshly baked bread with this flavorful twist!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F to 115°F)
- 1 tablespoon Sugar
- 0.5 cup Whole wheat flour
- 1.5 cups Rye flour
- 2.25 cups All-purpose flour
- 2 teaspoons Salt
- 1 tablespoon Caraway seeds
- 3 tablespoons Vegetable oil
- 1 unit Onion (medium, finely chopped)
- 1 tablespoon Butter
Instructions
In a large mixing bowl, dissolve the sugar and active dry yeast in the warm water. Let it sit for 5–10 minutes until foamy to activate the yeast.
In a skillet over medium heat, melt the butter and sauté the chopped onion until golden and caramelized, about 5–7 minutes. Set aside to cool slightly.
To the yeast mixture, add the whole wheat flour, rye flour, all-purpose flour, salt, caraway seeds, and vegetable oil. Mix until combined.
Add the caramelized onions to the dough mixture and knead on a floured surface for about 8–10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for 6–8 minutes.
Form the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Allow it to rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the pan with the towel and let the dough rise again for about 30 minutes, or until it has risen slightly above the rim of the pan.
Meanwhile, preheat the oven to 375°F (190°C).
Bake the loaf in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4814 mg | 209% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 19.9 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
