Sourdough Onion rye bread. Great deli-style rye bread for sourdough lovers. Making a real sourdough bread is a whole new adventure for many cooks. This recipe is fun to make, and even though it appears complicated, it really isn't.
This bred is a fall variation of a rye sourdough bread. I rarely see rye sourdough breads in the DC area, and started to bake my own, based on a "recipe" that I learned in the Bavarian Alps. Onion Sourdough Rye recipe: Try this Onion Sourdough Rye recipe, or contribute your own. You can have Sourdough Onion rye bread using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sourdough Onion rye bread
- You need 3 cups of dark rye flour.
- You need 1 cup of whole wheat flour.
- You need 4 cups of white flour.
- You need 1 of medium Onion diced.
- You need 1 cup of sourdough starter.
- It’s 4 Tsp of olive oil.
- Prepare 4 teaspoon of salt.
- It’s 4 Tsp of sugar.
- You need 2 Tsp of caraway seeds.
- You need 1 teaspoon of dry yeast.
The day before you wish to make this bread, place the onions in a small bowl with the starter. Russian sourdough dark rye is a hearty bread meant to accompany a main-meal soup and, maybe, some chunks of pickled herring. Or try it in a grilled cheese sandwich with Eastern European flair! Ok, I'm officially a lurker these days, reading and soaking in others' bread adventures but mostly too busy to contribute or respond.
Sourdough Onion rye bread step by step
- Mix all wet ingredients together in a large bowl..
- Stir in all dry ingredients except dry yeast..
- Knead the dough until smooth for about 10 minutes..
- Allow the dough to rest and ferment to develop flavor for about 4~8 hours depending on your schedule..
- Mix in 1 teaspoon of yeast and allow the dough to rest for about 2~3 hour until double in side..
- Score the bread and bake for 50 minutes in a water bathed oven at 400F..
But here I grant myself an exception because I've come across a sandwich bread which is worth sharing IMHO. This dense, chewy bread with lots of onion flavor is a crowd-pleaser. This was my first sourdough rye bread so it was a real treat. It's marvelous toasted & buttered & topped w/ swiss cheese! My partner asked me some time ago to make her an onion bread with a twist and it is something I now bake on a regular basis.
