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

    Sourdough Onion Rye Bread. Photo by Bonnie G #2

    1/12 Photos of Sourdough Onion Rye Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 50 mins

    3 hrs

    50 mins

    Donna M.'s Note:

    Great deli-style rye bread for sourdough lovers.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
    2. 2
      At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
    3. 3
      Saute onions in olive oil until they become translucent.
    4. 4
      Remove from heat and add butter, water and salt.
    5. 5
      Cool to lukewarm (85 degrees F) and stir into starter.
    6. 6
      Add the rye flour and mix well.
    7. 7
      Add the white flour gradually, until it is too stiff to mix by hand.
    8. 8
      Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
    9. 9
      Shape into an elongate loaf.
    10. 10
      Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
    11. 11
      Preheat oven to 375 degrees F.
    12. 12
      Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
    13. 13
      Bake for 40 to 50 minutes.
    14. 14
      Remove from baking sheet and cool on wire rack.
    15. 15
      This bread could also be made using the dough cycle of your bread machine.

    Ratings & Reviews:

    • on August 07, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2009

      55

      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.

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

    Read All Reviews (10)

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    Nutritional Facts for Sourdough Onion Rye Bread

    Serving Size: 1 (516 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1521.9
     
    Calories from Fat 368
    24%
    Total Fat 40.9 g
    62%
    Saturated Fat 17.0 g
    85%
    Cholesterol 61.0 mg
    20%
    Sodium 2540.0 mg
    105%
    Total Carbohydrate 256.7 g
    85%
    Dietary Fiber 28.8 g
    115%
    Sugars 5.9 g
    23%
    Protein 36.2 g
    72%

    The following items or measurements are not included:

    sourdough starter

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