It may seem strange that one of the first things I did upon arriving home was bake bread, but I have found myself wondering the entire week what kind of bread the Bread Baking Babes might have made. When I saw that they baked up a delicious Onion Rye Bread, I knew that I couldn’t miss out!
I used one of my sourdough starters, “Riley”, to form the base of the dough. I had rye flour on hand and all I picked up at the store were yellow onions. It is far more typical to find red onions in a Peruvian kitchen. I could not however locate any caraway seeds. I was not going to let that stop me though!
I found this dough fairly easy to start and bring together. I learned that there is supposed to be a different between sautéing and sweating onions. Although, both processes seemed to produce the same results for me!
If you enjoy bread with deep flavor, you should bake this one up! I enjoyed this most of all with slices of smoked ham and Gouda cheese. Delicious!
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Dark Onion Rye is being served up as the Bread Baking Buddies challenge of the month. This months challenge was hosted by Mary of The Sour Dough, June’s kitchen of the month.
Gretchen,
I don’t find that you would bake bread straight from jungle all that strange at all! Of course, I do exactly the same thing as soon as I get back from one of my long business trips too
Your rye loaf is wonderful looking and I”m glad you were able to find everything but caraway seeds. They are optional in a lot of rye breads and this one is so flavorful that you didn’t miss them at all.
Thanks for baking with us this month!
Gretchen, that sounds really good. Every time I read one of the BBB posts, I always smack myself on the forehead for not getting a starter going!
This may sound a little odd, but dried cranberries would be a good addition to a bread like this.
Your bread looks wonderful! The smoked ham and Gouda sounds delicious.
Mmm… sounds delicious! Specially with the smoked ham and Gouda cheese.
Looks so good. I love how you describe it with “deep flavor” and enjoyed with Gouda cheese, sounds wonderful!
Your bread looks great, although I have caraway seeds at home, I didn’t use them, the bread is flavourful enough without them.
Ulrike from Küchenlatein
Ham and gouda? In bread? *drool*
Your bread looks perfect, better than a store bought! And yes, I love deep flavored breads:) Yum!
Not strange at all, Gretchen! First thing I did when arriving was exactly the same as you: baking bread! Loved your Rye Bread – I’m here imagining the smell… Mmmm!
This is a wonderful looking, dense loaf – just perfect after your trek to the jungle.
But when you enjoy bread and baking bread, I think it is the most natural thing in the world to do upon returning home! Gretchen I am so happy to have you baking with us. Lovely loaf. This is a wonderful rich loaf indeed.
Yummy looking loaf. I’m a fearful baker, but geez this looks yummy enough to put my baking fears aside.
Gretchen, your bread turned out beautifully! I love caraway seeds, so I used them, and I’m glad I did, but I do think that the onion provides enough flavor.
Such a lovely, hearty loaf! It’s too bad that I’m just out of rye flour…
What a fabulous looking bread. I must try it.
You got me thinking up names for my starters now. Riley sounds pretty cool and appropriate