This hearty onion-rye bread offers a perfect balance of earthy rye flour and savory onion soup mix, creating a loaf that is both fragrant and deeply satisfying. The addition of brown sugar provides a subtle sweetness that complements the tangy caraway seeds, while the milk and margarine ensure a tender crumb. Ideal for serving warm alongside soups, stews, or as a sandwich bread, this recipe delivers a homemade taste that rivals bakery versions. It’s a wonderful way to add rustic charm to your table, requiring simple pantry staples and minimal effort for a rewarding result.
Fragrant Onion-Rye Bread
Description
This hearty onion-rye bread offers a perfect balance of earthy rye flour and savory onion soup mix, creating a loaf that is both fragrant and deeply satisfying. The addition of brown sugar provides a subtle sweetness that complements the tangy caraway seeds, while the milk and margarine ensure a tender crumb. Ideal for serving warm alongside soups, stews, or as a sandwich bread, this recipe delivers a homemade taste that rivals bakery versions. It&# 226;ÂÂs a wonderful way to add rustic charm to your table, requiring simple pantry staples and minimal effort for a rewarding result.Ingredients
Directions
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In a large bowl, whisk together the all-purpose flour and rye flour until well combined.
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In a separate large mixing bowl, combine 1 1/2 cups of the flour mixture, brown sugar, yeast, and salt.
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In a small saucepan, combine the onion soup mix, water, milk, margarine, and caraway seeds.
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Heat the liquid mixture over medium heat, stirring until the margarine melts and the mixture reaches 120-130ðF (49-54ðC).
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Gradually pour the warm liquid mixture into the dry ingredients, beating at medium speed until combined; scrape down the sides of the bowl as needed.
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Add 3/4 cup of the remaining flour mixture and beat at high speed for 2 minutes.
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Stir in enough of the remaining flour, about 2 to 3 cups, to form a soft, slightly sticky dough.
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Cover the bowl and let the dough rise in a warm place until doubled in size, about 40-50 minutes.
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Punch down the dough to release air bubbles, then turn it out into a well-greased 2-quart casserole dish or loaf pan.
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Brush the top of the dough with melted butter or margarine.
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Cover loosely and let rise again until doubled in size, about 20-30 minutes.
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Bake in a preheated 350ðF (175ðC) oven for 50 to 60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from the oven and immediately brush the crust with melted margarine.
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Cool the bread completely on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1405.9kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 3.4g17%
- Cholesterol 1.2mg1%
- Sodium 10122.4mg422%
- Total Carbohydrate 278.7g93%
- Dietary Fiber 9.6g39%
- Sugars 23.0g
- Protein 35.8g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh yeast and ensure the liquid mixture is not too hot, as temperatures above 130ðF can kill the yeast.
If you prefer a darker crust, you can increase the brown sugar slightly or brush with a mixture of milk and sugar before baking.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
This bread pairs excellently with hearty soups, chili, or as a base for open-faced sandwiches with cheese and meats.
