Rye Onion Bread
Rustic and hearty, Rye Onion Bread is the perfect combination of earthy rye flour, sweet caramelized onions, and a subtle hint of optional caraway seeds for a bold, aromatic touch. This artisan-style bread boasts a chewy texture and golden crust, making it ideal for sandwiches, soups, or as a standalone snack with a smear of butter. The dough comes together effortlessly with a blend of all-purpose and rye flours, and the sweetness of caramelized onions takes this loaf to gourmet heights. With just 20 minutes of prep time and a warm oven to work its magic, you can enjoy the comforting aroma of freshly baked homemade bread in no time. Perfect for bread lovers looking to elevate their baking game, this rye onion bread recipe offers both approachable steps and incredible flavor.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Rye flour
- 1 teaspoons Salt
- 2 teaspoons Sugar
- 2 teaspoons Instant yeast
- 250 milliliters Warm water
- 125 grams Caramelized onions
- 2 tablespoons Olive oil
- 1 teaspoons Caraway seeds (optional)
Instructions
In a medium skillet, heat 1 tablespoon of olive oil over medium-low heat. Add thinly sliced onions (not listed in ingredients; approximately 1 medium onion) and cook, stirring occasionally, until caramelized. This should take about 15-20 minutes. Set aside to cool.
In a large mixing bowl, combine the all-purpose flour, rye flour, salt, sugar, and yeast.
Add the warm water and 1 tablespoon of olive oil to the dry ingredients. Mix until the dough comes together.
Add the caramelized onions and caraway seeds (if using) to the dough, ensuring they are evenly distributed.
Knead the dough on a floured surface for about 8-10 minutes until smooth. If the dough is too sticky, add a bit more all-purpose flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly dust it with flour.
Punch down the dough and shape it into a round or oval loaf. Place it on the prepared baking sheet.
Dust the top of the loaf lightly with flour and make 2-3 shallow slashes across the top with a sharp knife.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 21.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1270 mg | 27% | |
*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.
