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Rye Onion Bread

 Rye Onion Bread
Though this earthy, whole-grain bread takes time to prepare, your patience—and palate—will be rewarded! On a cold winter’s day, a warm loaf is a wonderful accompaniment to a hearty stew. —Carol Fegley, Lavelle, Pennsylvania
16 ServingsPrep: 40 min. + rising Bake: 40 min.


  • Cornmeal
  • 2 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups rye flour
  • 1/2 cup finely chopped onion
  • 3 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups 2% milk
  • 3 tablespoons butter
  • 1 egg white
  • 1-1/2 teaspoons water


  • Grease a 9-in. x 5-in. loaf pan and sprinkle lightly with cornmeal;
  • set aside.
  • In a large bowl, combine 1 cup all-purpose flour, rye flour, onion,
  • sugar, caraway, salt and yeast. In a small saucepan, heat the milk
  • and butter to 120°-130°. Add to dry ingredients; beat just
  • until moistened. Stir in enough remaining all-purpose flour to form
  • a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the

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Rye Onion Bread (continued)

Directions (continued)

  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Shape into a loaf. Place in prepared pan. Cover and
  • let rise until doubled, about 30 minutes. Combine egg white and
  • water; brush over loaf. Bake at 350° for 40-45 minutes or until
  • golden brown. Remove from pan to a wire rack to cool completely.
  • Yield: 1 loaf (16 slices).
Nutritional Facts: 1 slice equals 138 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 179 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.