Ingredients for Sourdough Onion Rye Bread
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How to Make Sourdough Onion Rye Bread
- **Activate your starter:** Feed your sourdough starter with 50g all-purpose flour and 50g water. Mix well, cover loosely, and let rest at room temperature for 8-12 hours, or until doubled in size.
- **Combine wet ingredients:** In a large mixing bowl, combine 2 cups (250g) active sourdough starter, 1/2 cup (115g) finely chopped caramelized onions, 2 tablespoons (30g) unsalted butter, 1/4 cup (60ml) lukewarm water, and 1 teaspoon (5g) fine sea salt. Stir to combine.
- **Add dry ingredients:** Add 2 cups (250g) rye flour to the wet ingredients and mix thoroughly. Gradually add 1 1/2 cups (185g) all-purpose flour, mixing until the dough becomes too stiff to stir by hand.
- **Knead the dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.
- **Bulk fermentation:** Shape the dough into a slightly oblong loaf. Place it in a lightly oiled bowl, turning to coat. Cover the bowl and let rise in a warm place for 1-2 hours, or until doubled in size.
- **Preheat & shape:** Preheat oven to 375°F (190°C). Gently transfer the dough to a baking sheet lined with parchment paper. Using a sharp knife or lame, score the top of the loaf with diagonal slashes.
- **Bake:** Bake for 40-50 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
- **Cool & Enjoy:** Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Enjoy your homemade sourdough onion rye bread!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
23g
Fat
85g
Carbs
85g
