Ryeonionbread Recipes

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ONION RYE BREAD

This breadmaker recipe comes from the manual to the now defunct Toastmaster Breadmaker's Hearth. I plan to use it for my Thanksgiving Sausage Mushroom Dressing.

Provided by Solsmom

Categories     Yeast Breads

Time 3h50m

Yield 2 Pound loaf, 8-10 serving(s)

Number Of Ingredients 11



Onion Rye Bread image

Steps:

  • Place ingredients in the bread maker pan in the order listed.
  • Process on the whole wheat cycle.

Nutrition Facts : Calories 286.9, Fat 4, SaturatedFat 0.8, Cholesterol 1.9, Sodium 450.4, Carbohydrate 55.7, Fiber 4.5, Sugar 7.2, Protein 7.7

1 1/4 cups warm water
1 1/2 tablespoons oil
1/4 cup molasses
1 1/2 teaspoons salt
2 tablespoons dry milk
3/4 cup rye flour
3/4 cup whole wheat flour
2 1/2 cups bread flour
1 1/2 tablespoons dehydrated onion
4 teaspoons caraway seeds
2 1/4 teaspoons active dry yeast

RYE ONION BREAD

Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 12



Rye Onion Bread image

Steps:

  • Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

Cornmeal
2 to 2-3/4 cups all-purpose flour
1-1/2 cups rye flour
1/2 cup finely chopped onion
3 tablespoons sugar
2 tablespoons caraway seeds
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1-1/2 cups 2% milk
3 tablespoons butter
1 large egg white
1-1/2 teaspoons water

RYE ONION BREAD

Make and share this Rye Onion Bread recipe from Food.com.

Provided by Rita1652

Categories     Yeast Breads

Time 30m

Yield 20 serving(s)

Number Of Ingredients 10



Rye Onion Bread image

Steps:

  • Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
  • Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
  • Lightly oil large baking pan.
  • When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
  • Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
  • Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
  • Bake for 20 minutes.
  • It will sound hallow when you tap on the bottom which will be dark.
  • Cool on wire rack.

Nutrition Facts : Calories 110, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 133.4, Carbohydrate 20.3, Fiber 1.4, Sugar 1.7, Protein 3.1

1 1/4 cups buttermilk, room temperature
2 tablespoons olive oil
1 cup rye flour
3 cups bread flour
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon fast rising yeast (Bread machine yeast)
2 tablespoons dried onion flakes
1 teaspoon caraway seed
1 teaspoon black caraway seed

SOURDOUGH ONION RYE BREAD

Make and share this Sourdough Onion Rye Bread recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 8



Sourdough Onion Rye Bread image

Steps:

  • To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
  • At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
  • Saute onions in olive oil until they become translucent.
  • Remove from heat and add butter, water and salt.
  • Cool to lukewarm (85 degrees F) and stir into starter.
  • Add the rye flour and mix well.
  • Add the white flour gradually, until it is too stiff to mix by hand.
  • Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
  • Shape into an elongate loaf.
  • Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
  • Preheat oven to 375 degrees F.
  • Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
  • Bake for 40 to 50 minutes.
  • Remove from baking sheet and cool on wire rack.
  • This bread could also be made using the dough cycle of your bread machine.

Nutrition Facts : Calories 1521.9, Fat 40.9, SaturatedFat 17.1, Cholesterol 61.1, Sodium 2540.1, Carbohydrate 256.8, Fiber 28.8, Sugar 6, Protein 36.2

2 cups proofed sourdough starter
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons butter
1/4 cup water
1 teaspoon salt
2 cups rye flour
1 cup white bread flour

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