Cook2 hrs 40 mins
This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf.
- 2 tablespoons vegetable oil
- 3⁄4 cup chopped onion
- 1 1⁄4 cups plain low-fat yogurt
- 1 egg
- 1 1⁄4 cups stone-ground rye flour
- 2 -2 1⁄4 cups bread flour
- 2 1⁄4 teaspoons dry yeast (one envelope)
- 1 tablespoon caraway seed
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1 tablespoon water
- 1 egg yolk
- 1 1⁄2 teaspoons kosher salt
- In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
- Place the yogurt, egg, rye flour, 2 cups bread flour, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
- About five minutes before the end of the cycle (or when your machine signals), add the onions.
- After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
- Preheat oven to 350 deg.
- Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
- Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
- Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.
This recipe is one of the best Onion Rye 's I have had in such a long time. I am so happy I found it, as I am not able to buy good rye in this part of Texas. Reminds me of my days in Jersey where we had good N.Y. Rye bread. The aroma in the house lasted all day long.
I will be making this often, as it is one of my favorite Rye's so far. My husband really liked it too.and wants me to make this again.
This recipe is fantastic! Thank you so much for posting it! Today I am making my third batch...I just finished cooking the onions and now after reading the other reviews decided to add the dried onions also. Can't wait to try these! I have done the loaves as your instructions note and today I'm making them into sandwhich sized rolls. Yummy!
The aroma alone is wonderful-could hardly wait for this to cool down to slice and it is one of the best bread machine recipes I have tried! I am surprised at how good this taste as it has NO sugar added and the pepper is perfect. It is moist and dense. I used a 1/3 cup of dried onion, omitted the caraway as I did not have any, and added 2 tablespoons of butter (b/c my yogurt was low fat). Made to go with Grilled Steak Sandwich With Mushrooms and Caramelized Onions. Thanks duonyte for a keeper! Made for 123 Hit Wonders.