Sourdough Onion Rye Bread

Discover the irresistible allure of Sourdough Onion Rye Bread, a hearty and flavorful loaf that’s perfect for artisanal bread lovers. This recipe combines the nutty, earthy tones of rye flour with the tangy depth of an active sourdough starter, creating a bread with a beautifully crisp crust and tender, chewy crumb. The addition of golden caramelized onions infuses every bite with a sweet and savory richness, while a cold overnight fermentation enhances the bread's complexity. Perfect for a rustic sandwich, a charming bread basket, or as a standalone treat, this loaf is as versatile as it is delicious. With simple stretch-and-fold techniques and the magic of a Dutch oven, you’ll achieve bakery-quality results right from your kitchen.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 120 grams Sourdough starter (active)
• 300 milliliters Warm water
• 200 grams Rye flour
• 250 grams Bread flour
• 10 grams Salt
• 100 grams Caramelized onions (cooled)
• 10 grams Olive oil

Directions

Step 1

In a large mixing bowl, combine the sourdough starter and warm water. Stir to dissolve the starter into the water.

Step 2

Add the rye flour and bread flour to the bowl. Use your hands or a spoon to mix until there are no dry spots. The dough will be sticky and shaggy at this stage.

Step 3

Let the dough rest for 30 minutes, covered with a clean kitchen towel. This resting period is called autolyse and helps hydrate the flour.

Step 4

After the rest, add the salt and olive oil to the dough. Knead the dough gently for about 5 minutes to incorporate the salt and oil.

Step 5

Gently fold in the caramelized onions until evenly distributed throughout the dough.

Step 6

Perform stretch-and-folds every 30 minutes over the next 2 hours. To do this, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 to 4 times per session.

Step 7

After completing the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4 to 6 hours, or until doubled in size.

Step 8

Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.

Step 9

Transfer the shaped dough to a floured proofing basket or bowl. Cover and refrigerate overnight (8 to 12 hours) for a cold ferment.

Step 10

The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat.

Step 11

When ready to bake, carefully transfer the dough onto parchment paper. Score the top of the bread with a sharp knife or lame.

Step 12

Place the dough (on the parchment) carefully into the preheated Dutch oven or onto the baking stone. Cover with the lid and bake for 20 minutes.

Step 13

Remove the lid and lower the oven temperature to 220°C (430°F). Bake for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 14

Let the bread cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(994.3g)

Amount per serving	% Daily Value*
Calories	1850

Total Fat 22.2g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 4143.7mg	0%
Total Carbohydrate 375.8g	0%
Dietary Fiber 39.5g	0%
Total Sugars 12.7g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 121.6mg	0%
Iron 16.9mg	0%
Potassium 1468.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.4%

Protein: 11.1%

Carbs: 78.4%