Onion Rye

A deli-style onion rye bread with chopped onion, caraway, and sesame seeds kneaded right into the dough so every slice has those flavors throughout, not just on the crust. The Dijon mustard in the dough adds a subtle sharp note that complements the rye and onion.

The combination of bread flour and rye flour is the structural compromise that makes a great rye loaf. Pure rye produces dense, heavy bread because rye has very little gluten. The bread flour adds the structure needed for a lighter, more tender crumb while preserving the distinctive rye flavor.

The overnight cold rise option is worth the extra time. Slow fermentation in the fridge develops considerably more complex flavor than a quick room-temperature rise, almost approaching the depth of a true sourdough rye.

The egg wash glaze right before baking is what gives the loaf its shiny, golden, deli-window finish. Skip the glaze and the crust stays matte and less appetizing.

Pro Tips

• Use lukewarm water around 110°F (43°C) to dissolve the yeast. Hot water kills yeast on contact, cold water keeps it dormant.

• Saute the chopped onions briefly in butter to soften before adding to the dough. Raw onions stay sharp and crunchy in the baked bread, which some love but most don’t.

• Tap the bottom of the loaf when checking for doneness. A hollow sound means done, a dull thud means more time.

• Cool completely on a rack before slicing. Cutting hot bread compresses the crumb and ruins the texture.

Variations

• Add a tablespoon of molasses to the dough for darker color and deeper, more pumpernickel-like flavor.

• Substitute pumpernickel flour for half the rye flour for a darker, more aromatic loaf.

• Top with kosher salt and additional caraway seeds in addition to the sesame for a more aggressive deli look.