Onion-Rye Bread

This rye bread recipe offers a delightful and relatively easy way to enjoy the rich flavor of rye. With the help of a food processor, you can create a delicious loaf in just a few hours. The combination of all-purpose and rye flour, along with cornmeal, gives this bread a unique texture and a slightly sweet taste. The addition of finely chopped onion and caraway seeds adds depth and complexity to the flavor profile. Whether you’re a fan of rye bread or looking to explore different bread varieties, this recipe is a great option. The dough is easy to work with and can be shaped into a large round or oval loaf, perfect for sharing at the dinner table or enjoying as a centerpiece for your bread basket. The bread bakes to a beautiful golden brown color with a crust that’s crisp and flavorful. Once sliced, you’ll be greeted with a tender and fragrant interior. Serve this homemade rye bread with your favorite spreads, use it for sandwiches, or enjoy it on its own. The process of making this bread is not only rewarding but also allows you to fill your kitchen with the comforting aroma of freshly baked bread.

MAKES: 1 large round or oval loaf

TIME: About 4 hours, largely unattended

INGREDIENTS:

• 1 1/2 cups all-purpose or bread flour, plus more as needed
• 1 cup rye flour, preferably stone-ground
• 1/2 cup cornmeal, plus more for dusting the baking sheets
• 2 teaspoons instant yeast
• 1 tablespoon sugar, honey, or molasses
• 2 teaspoons salt
• 2/3 cup milk
• 1/2 cup finely chopped onion
• 4 teaspoons caraway seeds
• 2 teaspoons neutral oil, like grapeseed or corn, for the bowl

INSTRUCTIONS:

1. Combine the flours, cornmeal, yeast, sweetener, and salt in a food processor and process for 5 seconds.
2. With the machine running, pour the milk and 1/4 cup water through the feed tube. Process for about 30 seconds.
3. Remove the cover and check the consistency of the dough. It should be in a defined but shaggy ball, still quite sticky. Adjust the moisture level if needed by adding water or flour.
4. Turn the dough out onto a lightly floured counter and knead in the chopped onion and 1 tablespoon of caraway seeds by hand.
5. Place the oil in a large bowl and turn the dough into it, coating it with oil. Cover the bowl with plastic wrap and let the dough double in size for at least 2 hours.
6. Flatten the dough into a rectangle on a lightly floured surface and shape it into a long oval by rolling it up and pinching the seams closed.
7. Sprinkle a baking sheet or pizza peel with cornmeal and place the shaped loaf on top. Cover and let it rise for about an hour.
8. Preheat the oven to 450°F, along with a pizza stone and/or a pan filled with stones if available. Slash the top of the loaf with a sharp knife or razor blade in 4 or 5 places.
9. Brush the top of the loaf with water and sprinkle the remaining teaspoon of caraway seeds over it. Place the baking sheet in the oven or slide the dough directly onto the pizza stone.
10. Bake for 15 to 20 minutes, then lower the heat to 350°F and continue baking until the loaf is nicely browned and the bottom sounds hollow when tapped.
11. The internal temperature should reach 210°F on an instant-read thermometer. Cool the loaf on a wire rack before slicing. Store the bread wrapped in wax paper after cutting.