Onion-Rye Bread with Whole Grains

A craving for rye bread with onions brought me back to a Swedish Limpa Rye Bread recipe in Breaking Bread with Father Dominic by Father Dominic Garramone (page 66). It doesn’t actually have onion in the recipe, but I like this particular rye bread overall, so I decided to use it as a jumping-off point.

By the way, Father Dominic’s series of bread baking books is well worth adding to your baking collection. He even includes how to adjust recipes if you want to use a bread machine.

Anyway, back to my onion-rye bread.


Onion-Rye Bread with Whole Grains

Onion-Rye Bread with Whole Grains

¼ cup brown sugar
2 Tbl yeast
¼ cup gluten
3 cups rye flour
2 cups instant coffee, lukewarm
¼ cup butter, melted (I used Lurpak, a Danish butter)
Zest from 1 medium orange
Juice from 1 medium orange
1 Tbl anise seeds, finely ground
2 tsp salt
1 3/4 cups white whole wheat flour
1/4 cup soy flour
1/3 cup onion, chopped
1/3 to ½ cup whole wheat flour for kneeding

Combine brown sugar, yeast, gluten and 2 cups of rye flour.
Pour in coffee and butter. Beat for about 200 strokes.
Let dough rest 5 minutes.
Add orange zest and juice, ground anise seeds, and salt to dough. Stir until well blended.
Add remaining 1 cup rye flour, mix well. Dough will be very sticky.
Using mixer with dough hook, gradually add 1 3/4 cups of white whole wheat flour & 1/4 cup soy flour.
Turn out onto floured board or over-sized bowl to knead. Add up to 1/3 to ½ cup of whole wheat flour during kneading process. Be careful not to add too much flour, the dough should be somewhat sticky. Knead by hand for 12 minutes and form into a ball.
Spread thin coating of melted butter over dough surface. Cover and place in warm area for 1 ½ hours or until doubled in size.

Punch dough down & divide into 2 equal parts. Form them into 2 balls, cover, and let rise on a lightly greased baking sheet for 45 minutes or until doubled in size.
I cut 3 slashes into the tops of the loaves. It really isn’t necessary, but it makes me feel more like a “real” baker!

Bake in oven at 375 degrees (should have been pre-heated) on the middle shelf for 45 minutes, or until crust is well browned. Loaves should sound hollow when tapped.

RESULTS: We ate the onion-rye bread with a bowl of beef stew. A really good combination. The onion came through with quite a strong flavor. I liked it a lot, but if you’re not sure how you will like it, mix the onion into only half the dough, leaving the other half onion free.

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1 Response to Onion-Rye Bread with Whole Grains

  1. I do love the sound of this bread…I love a strong onion flavor. Perfect for accompanying a hearty stew or soup. Thanks so much for sharing it w/ BYOB this month 😀

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