This bread is, like, amazingly good. I’m not even joking. When it’s baking, it smells ten times better than when you’re baking just a regular loaf. I’m pretty sure it’s the onion. It has to be. Maybe the caraway seeds has something to do with it, too.
Light, fluffy inside.
I got this recipe from the back of the dark rye flour bag from Bob’s Red Mill. After having tried the Rye crackers, I thought the onion bread must be decent, at least. Can’t say I was disappointed. I mean, look at the crust!
Thick, lovely crust.
I tweaked the recipe a little. The original calls for yellow onions, and doesn’t tell you to roll up the dough the way I did (see instructions below). Looks pretty cool with the swirl on the side, don’t you think?
Poppy seeds on top really does the trick!
Rye onion bread (from Bob’s Red Mill)
Total time: 3.5 hours. Makes 1 loaf.
- 2.5 cups all-purpose flour
- 1.5 cups dark rye flour
- 2 tbsp sugar
- 2 tsp sea salt
- 1 tbsp active dry yeast
- 2 tbsp caraway seeds
- ½ cup warm water (110-115°F)
- 1 cup milk, room temperature
- 2 tbsp olive oil
- 1 cup finely chopped red onion
Mix dark rye flour and ½ cup white flour in a bowl. Add sugar, salt, yeast and caraway seeds. Pour in the milk, hot water and oil, and mix to a batter. Add the chopped onion. Start adding the remaining white flour ½ cup at a time. Take out the dough on your working bench and knead it for 8-10 minutes.
Place the dough in a floured bowl, cover with a towel and let rise until it has doubled in size, about 1.5 hours. Take out the dough on a floured surface and roll it to a rectangular shape, 8×18”. Roll it up to a cylinder and place in a greased loaf pan. Cover with a kitchen towel and let rise another hour, until it has doubled in size. Brush some water on top and sprinkle poppy seeds over the loaf.
Bake at 375°F for about 45 minutes, until the inner temperature of the bread is 207°F, and it sounds hollow when you knock on a bottom. Take the loaf out of the pan and let cool on a rack.
This post has been submitted to Yeastspotting.