Learn to bake sourdough bread - the best bread in the world!

Serious Onion Rye Sourdough!

Serious Onion Rye Crust

I am working on a new recipe for Onion Rye Sourdough that I have been calling Serious Onion Rye Sourdough because my hubby asked me to bake up some Onion Rye Sourdough, so I did, using a new technique, and it came out great….but…he claimed it wasn’t oniony enough. So he described in detail HOW much more oniony he wanted it and I increased the dried onion flakes, the granulated onion and I also chopped and carmelized up two large onions which I also added. Here are the results:

By the way, this Rye Sourdough was made using the Desem starter, I wanted to use the Danish Rye starter but it wasn’t fed and ready to go and the Desem starter was.

Serious Onion Rye Sourdough

Serious Onion Rye Loaf # 2

I also baked up one loaf in a regular bread pan for my son who doesn’t like crust (jeesh! Who wouldn’t like crust???).

Serious Onion Rye regular loaf

Here is a picture of the crumb:

Serious Onion Rye Crumb

You can’t really see the chopped, caramelized onions…too bad. This bread is soooo good!

It stayed fresh for several days unlike the white sourdoughs (I had to hide it to keep it several days).

I only have one problem…hubby thought it could still use even more onion! So after two tries I am back to having to try again! Next time I will double (again)anything onion, and add lots more Caraway seeds. I wonder if they sell onion concentrate?? ūüôā

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen¬†for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula¬†from my course “Extreme Fermentation.”¬†What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:¬† Dianna¬† dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]


  1. Tony Tony
    August 18, 2007    

    I roast onions until dark. Puree them to the consistency of a jam and then add it as part of the liquid. It’s not supper strong but deliciously subtle with a nice gentle sweetness. I then set the loaf on canvas with poppy seeds. It looks really good.



  2. Adam Adam
    August 14, 2007    

    Since onions have alot of sugar in them, it would be interesting to see what would happen if you pureed 1-2 onions, strained out the juice with cheesecloth, and used that mixed in with the regular water? would be interesting to see what the extra sugars do when added tot he mix. I have absolutely NO idea if this is even possible, or if it would screw up the dough, but i thought it might be interesting. Also, what about mixing some onion powder in with the flour?

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment