Rye Onion Bread Recipe

Name: Rye Onion Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Cornmeal; 2 to 2-3/4 cups all-purpose flour; 1-1/2 cups rye flour; 1/2 cup finely chopped onion; 3 tablespoons sugar; 2 tablespoons caraway seeds; 1 teaspoon salt; 1 package (1/4 ounce) active dry yeast; 1-1/2 cups 2% milk; 3 tablespoons butter; 1 large egg white; 1-1/2 teaspoons water

Servings: persons

Cornmeal
2 to 2-3/4 cups all-purpose flour
1-1/2 cups rye flour
1/2 cup finely chopped onion
3 tablespoons sugar
2 tablespoons caraway seeds
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1-1/2 cups 2% milk
3 tablespoons butter
1 large egg white
1-1/2 teaspoons water

1
Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
2
In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough.
3
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4
Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350u00b0 for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cornmeal, 2 to 2-3/4 cups all-purpose flour, 1-1/2 cups rye flour, 1/2 cup finely chopped onion, and more.

Yes, Rye Onion Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rye Onion Bread

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