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Onion Rye Bread


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  • 4 pkgs. yeast in
  • 1/2 cup of warm water (in cereal bowl)
  • 3 1/2 cups water
  • 1/3 cup shortening
  • 2 Tablespoons salt
  • 1 cup dark molasses
  • 3 Tablespoons granulated sugar
  • 1/3 cup Caraway seeds
  • 1 onion, chopped
  • 4 cups rye flour
  • 4 cups flour



Step 1

Dissolve 4 pkgs. yeast in 1/2 cup of warm water (in cereal bowl). In large mixing bowl, combine the next seven ingredients. Stir yeast water in the above mixture and add: 4 cups rye flour and 4 cups flour.
Make a big pond of 8 cups of regular flour on the counter top. Empty the dough in pond and knead until the flour is all used up and dough is not sticky. Put back in large bowl, place a lid on top and let it raise until it's an inch above the bowl surface. Punch dough down, cover and let it raise again. Divide dough into four pieces, then divide each four pieces in half, so there's eight pieces in all. Form each into balls and place on greased cookie sheet and let it rise until double. Cook at 350 degrees until golden brown. Brush butter on top of each loaf then sprinkle the top with garlic salt.


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