Rye onion bread | bitterbaker.com

Rye onion bread

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.

Rye onion bread | bitterbaker.com
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!

Rye onion bread | bitterbaker.com
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?

Rye onion bread | bitterbaker.com
Poppy seeds on top really does the trick!

Rye onion bread (from Bob’s Red Mill)
Total time: 3.5 hours. Makes 1 loaf. 

Ingredients

  • 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

Toppings
poppy seeds

Instructions
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.

Enjoy!

Rye onion bread | bitterbaker.com
This post has been submitted to Yeastspotting.

Rye onion bread | bitterbaker.com
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