Onion Rye Bread

This onion rye bread starts with a sponge that ferments for 30 minutes, building flavor and structure before the main dough comes together. Equal parts rye flour and bread flour create a loaf that has real rye character without being so dense you could use it as a doorstop.

The sauteed onions get folded in after the first rise, which means they don’t interfere with the gluten development during kneading. Blotting the oil off the cooked onions is a step you shouldn’t skip. Excess oil weakens the dough and can make the crumb greasy instead of tender.

Three slashes across the top of each loaf aren’t just decorative. They control where the bread expands during the hot bake, preventing blowouts along the sides.

Pro Tips

• Knead the full 8 to 10 minutes. Rye flour has less gluten than wheat, so the bread flour needs thorough development to compensate and give the loaf structure.
• Blot the onions dry on paper towels after sauteing. Oily onions will make the dough slack and hard to shape.
• Oil the plastic wrap that covers the rising loaves. Rye dough is sticky and will bond to dry plastic, deflating the loaf when you peel it off.
• High heat matters. The 425°F (220°C) oven sets the crust fast and gives you that satisfying crackle when the bread cools.

Variations

• Caraway rye: Add a tablespoon of caraway seeds to the dough along with the onions for a classic deli-style flavor.
• Dark onion rye: Brush the tops with an egg wash and sprinkle with coarse salt before baking for a deeper color and salty crust.