Sourdough Onion Rye Bread
Discover the irresistible allure of Sourdough Onion Rye Bread, a hearty and flavorful loaf that’s perfect for artisanal bread lovers. This recipe combines the nutty, earthy tones of rye flour with the tangy depth of an active sourdough starter, creating a bread with a beautifully crisp crust and tender, chewy crumb. The addition of golden caramelized onions infuses every bite with a sweet and savory richness, while a cold overnight fermentation enhances the bread's complexity. Perfect for a rustic sandwich, a charming bread basket, or as a standalone treat, this loaf is as versatile as it is delicious. With simple stretch-and-fold techniques and the magic of a Dutch oven, you’ll achieve bakery-quality results right from your kitchen.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active)
- 300 milliliters Warm water
- 200 grams Rye flour
- 250 grams Bread flour
- 10 grams Salt
- 100 grams Caramelized onions (cooled)
- 10 grams Olive oil
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir to dissolve the starter into the water.
Add the rye flour and bread flour to the bowl. Use your hands or a spoon to mix until there are no dry spots. The dough will be sticky and shaggy at this stage.
Let the dough rest for 30 minutes, covered with a clean kitchen towel. This resting period is called autolyse and helps hydrate the flour.
After the rest, add the salt and olive oil to the dough. Knead the dough gently for about 5 minutes to incorporate the salt and oil.
Gently fold in the caramelized onions until evenly distributed throughout the dough.
Perform stretch-and-folds every 30 minutes over the next 2 hours. To do this, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 to 4 times per session.
After completing the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4 to 6 hours, or until doubled in size.
Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.
Transfer the shaped dough to a floured proofing basket or bowl. Cover and refrigerate overnight (8 to 12 hours) for a cold ferment.
The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat.
When ready to bake, carefully transfer the dough onto parchment paper. Score the top of the bread with a sharp knife or lame.
Place the dough (on the parchment) carefully into the preheated Dutch oven or onto the baking stone. Cover with the lid and bake for 20 minutes.
Remove the lid and lower the oven temperature to 220°C (430°F). Bake for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4144 mg | 180% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 12.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1468 mg | 31% | |
*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.
