The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Onion Rye

dwg302's picture

Onion Rye


Does anyone have any recommendations for turning your sourdough rye into an onion rye?  i've been using the 40% Caraway Rye recipe in the Hamelman book lately and would love any suggestions about adding onion to it.  thanks,


browndog's picture

David, Hamelman's Roasted Potato bread details his approach to frying up some onions and adding it to the dough. That's not a sourdough but it shouldn't make any difference. You can also just dice up some onions, a cup or so and toss them in raw with the flour. I suppose they might give you a scritch more liquid to account for, Hamelman adjusts with a slight reduction in water.

sphealey's picture

Both Reinhart and Beranbaum have recipes for "New York Deli Rye", which is usually a soft pan-baked rye with onions and herbs.

But for artisan rye with onions, I just chop 1/3 of a white onion fine and brown it in a little olive oil or butter. Let cool, then add to dough during the mixing or kneading stage. Works fine.