• Flour
  • Rye
  • Whole
  • Olive Oil
  • Onion

Onion Bread


  • Cooking Time:

  • Prep Time:

  • About:


  • 1 Large Loaf:

  • 100 g Rye Flour
  • 100 g Flour
  • 100 g Whole Wheat Flour
  • 225 ml Water
  • .5 tbsp Olive Oil
  • 1.5 tsp Yeast (dry active)
  • 1.5 tsp Salt
  • .5 tsp Sugar
  • 100 g Onion
  1. Directions:

  2. Cut the onion and saute it in .5 Tablespoon Olive oil on medium low heat for 20 minutes. Let onions cool and set aside.
  3. Dissolve the yeast in 225 ml water
  4. together with the sugar. Add flours and salt. Knead into a dough. The dough will be very soft, but this is normal. Lightly oil outside dough and leave in a covered bowl to let the dough rise.
  5. Once risen, gently form the dough into a ball, taking care to not crush it as much as possible. Lightly flour the outside and slash a cross mark on the top.
  6. Preheat oven to 450 F. Leave a roasting pan of water on the bottom shelf of the oven. Bake bread for about 50-60 minutes.