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    You are in: Home / Recipes / Rye Onion Bread Recipe
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    Rye Onion Bread

    Rye Onion Bread. Photo by Mikekey

    1/3 Photos of Rye Onion Bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Rita~'s Note:

    This crusty bread is full of rye flavor and a slight onion flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Added in at the Fruit and nut cycle

    Directions:

    1. 1
      Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
    2. 2
      Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
    3. 3
      Lightly oil large baking pan.
    4. 4
      When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
    5. 5
      Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
    6. 6
      Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
    7. 7
      Bake for 20 minutes.
    8. 8
      It will sound hallow when you tap on the bottom which will be dark.
    9. 9
      Cool on wire rack.

    Ratings & Reviews:

    • on December 29, 2006

      55

      Great recipe! I couldn't find black caraway seeds, so I doubled the regular seeds. This went well with some lamb stew I made. Thanks, Rita, for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2006

      55

      This is the best rye bread I've ever made. I toasted the caraway seeds first and I needed just a tad more buttermilk to mix the dough. Ohhh... it tastes so good. It has a great texture. When I saw your photo Rita, I had to try this. Thanks so much.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rye Onion Bread

    Serving Size: 1 (42 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 110.0
     
    Calories from Fat 16
    14%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.6 mg
    0%
    Sodium 133.4 mg
    5%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.6 g
    6%
    Protein 3.0 g
    6%

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