Onion Rye Bread


While at my parents’ house last weekend, they were super-excited for us to try this fresh onion rye bread they got from┬áthe supermarket. We never got around to it and they wound up giving us some to take home. When we finally toasted some up the next day, we were blown away. That bread was SO darn good that my boyfriend immediately threw together a recipe and made his own homemade loaf! Seriously, this could be some of the best toast you ever have.

Make 1 loaf

3/4 cups filtered water, room temp
2 tbs butter
1/2 cup onion, finely minced
1 tbs sugar
1 tsp salt
1/2 cup rye flour
2 1/2 cups bread flour
1 1/2 tsp yeast
1 1/2 tbs dried onion flakes
2 tbs milk
1 bread loaf pan, buttered and lightly floured

Add all ingredients, except for onion flakes and milk, into a bread maker and run for 1 dough cycle.

Transfer dough to the loaf pan, pressing in to fill the pan.

Gently punch down the center of the dough with your knuckles, making a subtle canal down the middle. This prevents air bubbles and holes from forming inside the dough while it rises.

Cover with a clean, non-scented cloth and let rise for 1 hour.

Preheat oven to 375 degrees.

Remove cloth from dough. Brush dough generously with milk.

Shake onion flakes across the top, coating generously.

Bake for 20-25 minutes, until golden and onion flakes are toasted.

Transfer to a cooling rack. Let cool in the pan for 20-25 minutes.

Run a rubber spatula around the sides of the pan to looseni the bread. Remove bread and finish cooling on a cooling rack.