11 Reviews

I tried this soon after it was posted and it was wonderful -- both for the ease of the recipe and for its taste. Because I wanted to play a bit (and had a lot of starter to use up) I tried two versions. One as the recipe indicates and one substituting the rye for whole wheat flour. Both loaves were superb and looked great (especially the one brushed with olive oil and sprinkled with dried rosemary before baking). I'm enjoying my bread now with some soup....thanks Donna!

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Sackville August 07, 2002

Very good rye with a high percentage of rye flour. I added 4 teaspoons of wheat gluten to help with the rise.

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Red Apple Guy December 06, 2009

Finally got around to trying this recipe. DH is wanting Rubin Sandwiches so a perfect excuse to make rye bread and this one is a winner. I used my KA mixer with good results. At first I was worried as it didn't seem to be rising; but after a little over 3.5 hours it was fine. I used my San Francisco starter and added gluten and the end result was a tangy, flavor with the wonderful addition of the flavor of onions. I made exactly as directed except for using an egg wash before baking as I like the shiny look it gives it. While it was baking I sprayed with water every 5 minutes for the first 15 minutes and the crust came out crunchy just the way we like it. Update - continue to use this recipe for no fail results, I've been adding glutin and helps with the rise and after brushing w/egg wash and sprinkle with caraway seeds.

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Bonnie G #2 September 08, 2014

I saw Reds' picture of this bread on the sourdough forum and liked the sound of it, I love onion anything so I gave it a go and was not disappointed very flavoursome. My loaf was quite dence but the taste was great you could taste the onion but only subtley. I think I might of benefitted with some wheat gluten but you don't get it here and I wouldn't know what to use in it's place, We served it with ham hocks and beans what a feast. Great recipe Donna.

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Tea Jenny December 11, 2009

Extremely delicious bread (even though I didn't use the onions - I wanted it for toast in the morning!) I used my KA instead of the bread machine, and let it rise for three hours. Now I just need to figure out how to correct my technique so that the bread will be a little higher (of course, that could be some patience, too!) Thanks, Dona, for another delicious recipe!

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Katzen June 06, 2009

This was a wonderful fragrant loaf. I used the dough cycle on my bread machine, then cooked it on a baking pan. This was the first bread I made without yeast, and it came out great. You did it again, Donna!

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Sudie March 08, 2003

Lovely bread with subtle onion taste and lots of dense flavoursome rye. Keeps shape in the oven really well too! For some reason I ended up using 250g water (not around 50g as stated in the recipe?) to get a soft enough dough. Anyway, it worked out a treat. Will definitely try this again, thanks for the recipe

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heena.p.mistry March 11, 2015

Nice bread, lovely crust, subtle onion. I had no problem with rising and followed recipe exactly as posted. In fact, with a pan of hot water below baking sheet it rose very well. A definite repeater for me.

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WiGal February 06, 2014

Very hearty bread, wonderful toasted and buttered. I made this in my Zo ABM and was very happy with the results. Will definitely make again.

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KateL December 20, 2013

I am absolutely horrible at getting bread to rise so my rating or lack of should be taken with a grain of salt but this did not work what so ever for me using the bread machine. Sadly I used some great starter on it. Followed the recipe I think exactly using the dough setting - 1.5 lb loaf. Never did rise, forged ahead anyway. Turned out like a long, heavy brick. Had high hopes for it as it sounded great. Maybe the bread machine is not the place for this one. Our horses liked it the next day tho!

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Jockey May 31, 2006
Sourdough Onion Rye Bread