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
Total TimePrep: 40 min. + rising Bake: 40 min.
Makes1 loaf (16 slices)
- 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
- 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 Facts1 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
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.