Hearty Onion Rye Bread (Bread Machine)
"This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf."
photo by hans2977
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 tablespoons vegetable oil
- 3⁄4 cup chopped onion
- 1 1⁄4 cups plain low-fat yogurt
- 1 egg
- 1 1⁄4 cups stone-ground rye flour
- 2 - 2 1⁄4 cups bread flour
- 2 1⁄4 teaspoons dry yeast (one envelope)
- 1 tablespoon caraway seed
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1 tablespoon water
- 1 egg yolk
- 1 1⁄2 teaspoons kosher salt
directions
- In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
- Place the yogurt, egg, rye flour, 2 cups bread flour, yeast, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
- About five minutes before the end of the cycle (or when your machine signals), add the onions.
- After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
- Preheat oven to 350 deg.
- Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
- Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
- Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.
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Reviews
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This recipe is one of the best Onion Rye 's I have had in such a long time. I am so happy I found it, as I am not able to buy good rye in this part of Texas. Reminds me of my days in Jersey where we had good N.Y. Rye bread. The aroma in the house lasted all day long.<br/>I will be making this often, as it is one of my favorite Rye's so far. My husband really liked it too.and wants me to make this again. -
I appreciate your hard work on making this recipe. However you list when to put everything into the machine except for the yeast. I followed the instructions and then about an hour or so into my bread maker making dough saw my packet of yeast sitting on the counter and then re-read this multiple times only to see no mention of the yeast beyond the ingredients list. Add to that that the 1 egg yolk is at the bottom of the ingredient list and not mentioned in the instructions and I had to throw out the whole thing. It's extra frustrating since it took me so long to find rye flour and that I hate wasting things. But it wasn't salvageable. I've been trying to find another recipe but so far all of them link back to this one. -
This recipe is fantastic! Thank you so much for posting it! Today I am making my third batch...I just finished cooking the onions and now after reading the other reviews decided to add the dried onions also. Can't wait to try these! I have done the loaves as your instructions note and today I'm making them into sandwhich sized rolls. Yummy! -
The aroma alone is wonderful-could hardly wait for this to cool down to slice and it is one of the best bread machine recipes I have tried! I am surprised at how good this taste as it has NO sugar added and the pepper is perfect. It is moist and dense. I used a 1/3 cup of dried onion, omitted the caraway as I did not have any, and added 2 tablespoons of butter (b/c my yogurt was low fat). Made to go with Recipe#298561. Thanks duonyte for a keeper! Made for 123 Hit Wonders. -
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Well, this was my first attempt with my new bread machine, and we were pleasantly surprised. I made recipe exactly as posted with no substitutions. The flavor was excellent, and so was the texture of the bread. Will save some for sandwiches, and we had some of it with recipe#309700#309700, it made for a delightful dinner. Made for 1-2-3 hit wonders.
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Tweaks
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I made this on my KA stand mixer and did some amount adjustments, I used 1/3 cup chopped dried onion in place of the fresh onion, it baked out lovely with a nice flavor, thanks for sharing!
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
