Onion Rye Bread

Instructions

1. 1

   Heat 30 ml of olive oil in a large pan and cook the sliced onions over medium heat for 15-20 minutes, stirring occasionally, until deeply golden and caramelised. Season with salt and pepper, then set aside to cool.

   Tip: Low and slow caramelisation develops the onions' natural sweetness for maximum flavour.

2. 2

   In a mixing bowl, combine rye flour, bread flour, salt, yeast, and caraway seeds. Create a well in the centre and add the warm water and honey.

   Tip: Mixing dry ingredients first ensures even distribution of yeast and salt.

3. 3

   Stir until a shaggy dough forms, then knead for 8-10 minutes until the dough becomes smooth and elastic. Fold in the cooled caramelised onions gently until evenly distributed.

   Tip: Rye dough is naturally stickier than wheat bread dough—this is normal.

4. 4

   Shape the dough into a round loaf and place on a parchment-lined baking tray. Cover with a damp cloth and allow to rise for 1 hour until increased in size by about 50 percent.

   Tip: Rye bread doesn't rise as dramatically as wheat bread, so watch for a noticeable increase rather than doubling.

5. 5

   Preheat your oven to 220°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, brush with the remaining olive oil, and bake for 40-45 minutes until golden brown and hollow-sounding when tapped.

   Tip: A hot oven and steam create a crispy, well-developed crust.

6. 6

   Remove the bread from the oven and transfer to a wire rack. Allow to cool completely before slicing, at least 30 minutes, to set the crumb structure.

   Tip: Slicing too early results in a gummy texture; patience rewards you with clean, even slices.