The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Onion Rye

dwg302's picture
dwg302

Onion Rye

Hello,

Does anyone have any recommendations for turning your sourdough rye into an onion rye?  i've been using the 40% Caraway Rye recipe in the Hamelman book lately and would love any suggestions about adding onion to it.  thanks,

david 

browndog's picture
browndog

David, Hamelman's Roasted Potato bread details his approach to frying up some onions and adding it to the dough. That's not a sourdough but it shouldn't make any difference. You can also just dice up some onions, a cup or so and toss them in raw with the flour. I suppose they might give you a scritch more liquid to account for, Hamelman adjusts with a slight reduction in water.

noa's picture
noa

I've just discovered the huge difference between adding raw onion to the dough to sautéing it first. The latter gives a much more oniony, slightly sweet flavour to the bread. Definitely the way to go for me.

 

sphealey's picture
sphealey

Both Reinhart and Beranbaum have recipes for "New York Deli Rye", which is usually a soft pan-baked rye with onions and herbs.

But for artisan rye with onions, I just chop 1/3 of a white onion fine and brown it in a little olive oil or butter. Let cool, then add to dough during the mixing or kneading stage. Works fine.

sPh