Sourdough Onion Rye Bread

Recipe by Donna M.
READY IN: 3hrs 50mins
YIELD: 1 loaf




  • 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).
  • At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
  • Saute onions in olive oil until they become translucent.
  • Remove from heat and add butter, water and salt.
  • Cool to lukewarm (85 degrees F) and stir into starter.
  • Add the rye flour and mix well.
  • Add the white flour gradually, until it is too stiff to mix by hand.
  • Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
  • Shape into an elongate loaf.
  • 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).
  • Preheat oven to 375 degrees F.
  • Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
  • Bake for 40 to 50 minutes.
  • Remove from baking sheet and cool on wire rack.
  • This bread could also be made using the dough cycle of your bread machine.