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
- 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.
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.