Rye Onion Bread Recipe
Rye Onion Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Fish Fry Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 40 min.

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. Yield: 1 loaf (16 slices).
Originally published as Rye Onion Bread in Country Woman Christmas Annual 2011, p31

Nutritional 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.

  • 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
  1. Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
  2. 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.
  3. 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.
  4. 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).
Originally published as Rye Onion Bread in Country Woman Christmas Annual 2011, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRye Onion Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review