How to Prepare Perfect Sourdough Onion rye bread

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Sourdough Onion rye bread. Great deli-style rye bread for sourdough lovers. Lovely bread with subtle onion taste and lots of dense flavoursome rye. Keeps shape in the oven really well too!

Sourdough Onion rye bread 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. While making the starter (rye sour), you may feel like an alchemist, and the people eating the delicious, moist slices will surely think that you have. You can cook Sourdough Onion rye bread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sourdough Onion rye bread

  1. Prepare 3 cups of dark rye flour.
  2. It’s 1 cup of whole wheat flour.
  3. Prepare 4 cups of white flour.
  4. You need 1 of medium Onion diced.
  5. It’s 1 cup of sourdough starter.
  6. You need 4 Tsp of olive oil.
  7. Prepare 4 teaspoon of salt.
  8. You need 4 Tsp of sugar.
  9. Prepare 2 Tsp of caraway seeds.
  10. You need 1 teaspoon of dry yeast.

This sourdough rye bread recipe uses only rye flour. The final result is very similar to German pumpernickel. This naturally leavened caramelized onion sourdough bread has a wonderful sweet-savory flavor from caramelized onions and a hint of sage. Yes, it takes a bit of time, but most is hands off and believe me, it's well worth it.

Sourdough Onion rye bread step by step

  1. Mix all wet ingredients together in a large bowl..
  2. Stir in all dry ingredients except dry yeast..
  3. Knead the dough until smooth for about 10 minutes..
  4. Allow the dough to rest and ferment to develop flavor for about 4~8 hours depending on your schedule..
  5. Mix in 1 teaspoon of yeast and allow the dough to rest for about 2~3 hour until double in side..
  6. Score the bread and bake for 50 minutes in a water bathed oven at 400F..

This post may contain affiliate links, where we earn from qualifying purchases. Onion-Apple Rye Sourdough Bread. by: Poinsettia. 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. swedish rye. sweet and sour. I have wanted to make this Onion Pocket Bread for a long time, so when my friend David adapted it to include a sourdough starter, I couldn't put it off any longer. I like making sourdough bread, have a starter in the fridge, bookmarking this recipe, will try it soon.

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