Rye Onion Bread

Name: Rye Onion Bread
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1 loaf (16 slices).
Ingredients: Cornmeal; 2 to 2-3/4 cups 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 large egg white; 1-1/2 teaspoons water

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

Ingredients

Cornmeal
2 to 2-3/4 cups 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 large egg white
1-1/2 teaspoons water

Directions

Grease a 9x5-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 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.

Nutrition Facts

1 slice: 138 calories, 3g fat (2g saturated fat), 7mg cholesterol, 179mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Rye Onion Bread in Country Woman Christmas 2011

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Max

Oct 25, 2018

I made this substituting olive oil for the butter and using water and not milk because I wanted a Jewish Rye and no Bubbe in her right mind would use dairy in bread because then you could not eat it with meat, e.g. Pastrami or Corned Beef.