Tomato Onion Rye Bread Recipe

This fragrant homemade tomato onion rye bread is studded with caraway seeds, boasts a tender crumb, and a beautifully buttery crust. Inspired by recipe #346734, this recipe is perfect for creating delicious ham and cheese sandwiches with tomato and lettuce, gourmet grilled cheese, or simply enjoying on its own. Don't forget the pickles!

Prep Time 20 mins
Cook Time 170 mins
Calories 115.1 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Tomato Onion Rye Bread 47

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tomato Onion Rye Bread

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tomato Onion Rye Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tomato Onion Rye Bread

  1. In a bread machine pan, combine: 1 cup warm water (105-115°F), 2 tablespoons olive oil, 2 tablespoons tomato paste, and 1 tablespoon honey.
  2. In a large bowl, whisk together: 2 cups rye flour, 1 cup whole wheat flour, 1 cup bread flour, 2 tablespoons vital wheat gluten, 1 tablespoon caraway seeds, and 1/2 cup dried minced onions.
  3. Add the dry ingredients to the bread machine pan.
  4. Sprinkle 2 1/4 teaspoons bread machine yeast in one corner of the pan.
  5. Sprinkle 1 1/2 teaspoons salt in the opposite corner of the pan.
  6. Select the dough cycle on your bread machine.
  7. After 5-8 minutes of mixing, check the dough. Use a spatula to push any visible flour from the corners into the dough. The dough should be smooth.
  8. If the dough is too dry, add 1 teaspoon of water at a time. If it's too wet, add 1 teaspoon of flour at a time. Rye dough will be stickier than other doughs.
  9. Once the dough cycle is complete, turn the dough out onto a lightly floured surface.
  10. Gently shape the dough into a loaf.
  11. Place the dough in a greased 10 5/8 x 5 1/2 x 2 3/4 inch loaf pan.
  12. Slash the dough diagonally three times.
  13. Let the dough rise for approximately 40 minutes, or until it's 1 1/2 inches above the pan.
  14. Preheat oven to 350°F (175°C).
  15. Bake in the prepared loaf pan for 20 minutes. If the bread is browning too quickly, tent it with foil.
  16. Continue baking for another 10 minutes, for a total of 30 minutes.
  17. Let the bread cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
  18. Once completely cool, brush the top with 2 tablespoons of melted butter for a soft, buttery crust.
  19. Store in a plastic bread bag at room temperature.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

8g

Fat

1g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Lunch European American Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Breads Lunch Vegetables Oven Bread Machine Grains Dietary Sandwiches Comfort Food Egg Free Yeast Free Of Something Pasta Rice And Grains Onions Tomatoes Taste Mood Savory Equipment Small Appliance Number Of Servings 4 Hours Or Less