Dark Onion Rye

This dark onion rye bread is, in a word, substantial. It is a hearty round loaf enriched with molasses, honey, and onions. Both the crust and crumb have varying degrees of pleasant chewiness that I find really enjoyable with cheese.

I was a bit apprehensive with taking on this month’s formula for Bread Baking Babes knowing that there’s rye flour involved. I love the taste of rye breads, but dough with large amounts of rye flour can be sticky and difficult to handle. My KitchenAid-free kitchen means that I have no choice but to get my hands in there.

It turns out that this dough is really pleasing to work with. It had the consistency of Play-Doh so I never had to deal with a thick glove of caked rye flour while hand-kneading.

Bread Baking Babes: Dark Onion Rye hosted by Breadchick of The Sour Dough

recipe adapted from Breadchick’s Dark Onion Rye formula

Dark Onion Rye

makes one 2-pound boule

Notes:

• I followed the the original formula closely, measuring 1 cup of flour as 4.5 ounces (128 grams).
• I only had finely ground dark rye flour on hand so I used it anywhere rye flour was called for.

Starter Formula (1st Build):

Ingredients                  Volume          Ounces          Grams
starter (100% hydration)                          2             56
water, at room temperature         .5 cup         4            113
all-purpose flour                  .5 cup         2.25          64

Dissolve the starter in the water. Mix in the all-purpose flour until evenly hydrated. Cover loosely and ferment for 2 to 4 hours at room temperature.

Starter Formula (2nd Build):

Ingredients                  Volume          Ounces          Grams
all of the starter (1st build)
water, at room temperature         .5 cup         4            113
all-purpose flour                  .5 cup         2.25          64

Dissolve the all of the 1st build starter in the water. Mix in the all-purpose flour until evenly hydrated. Cover loosely and ferment for 2 to 4 hours at room temperature.

Sponge Formula:

Ingredients                  Volume          Ounces          Grams
wheat starter                     1 cup
water, at room temperature         .5 cup         4            113
dark rye flour                     .75 cup        3.38          96
bread flour                        .75 cup        3.38          96

Dissolve the wheat starter in the water. Mix in the dark rye flour and bread flour until evenly hydrated. Cover loosely and ferment for 8 hours or leave overnight at room temperature.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the sponge
molasses                          1.5 tbsp
honey                             2 tbsp
unsalted butter, melted           2 tbsp
salt                              1.75 tsp
freeze-dried onions               1.5 tbsp
dark rye flour                    1 cup           4.5          128
bread flour                        .5 cup         2.25          64

Final Dough Instructions:

Mix             Mix the sponge, molasses, honey, and melted
                unsalted butter until smooth. Add the rest of the
                ingredients and mix until the dough is evenly
                distributed.

Knead           8 to 10 minutes

Rest            5 minutes

Knead           1 minute to strengthen the gluten

Bulk Ferment    4 hours in a lightly oiled bowl, loosely covered

Shape           boule

dark onion rye dough proofing in a floured banneton

Final Proof     approximately 90 minutes at room temperature

Preheat Oven    400ºF

proofed dark onion rye boule ready to bake

Steam           1 cup of boiling water poured in a heavy steam
                pan (preferably cast iron)

Bake            Bake for 20 minutes at 400ºF. Rotate the loaf
                if necessary and lower the oven temperature to
                375ºF. Bake for another 25 minutes.