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This is a delicious, fragrant, and healthy traditional onion rye bread. It’s very easy to make, if you have the ingredients on hand, and the hardest part is waiting for it to come out of the oven! As I mentioned in another bread recipe, you get out what out what you put in, and as always I like to use the best ingredients I can find. Any grocery store will carry rye flour, but I find Bob’s Red Mill organic flours & grains to be wonderful quality and very versatile in what their line carries. It can be expensive, but luckily for me, Job Lot & Big Lots carry an extensive array of Bob’s Red Mill products. Feel free to make any changes in vegan or dairy options.


1 1/2 cups bread flour

1 cup stone-ground rye flour

1/2 cornmeal

2 1/4 teaspoons rapid rise instant yeast

1 tablespoon agave nectar (or honey, molasses, sugar)

2 teaspoons salt

2/3 cup unsweetened almond milk

1/2 cup minced shallots (or onions, but I love shallots!)

4 teaspoons caraway seeds

1 egg yolk + 1 tablespoon mimicreme (or cream) + 1 teaspoon water


1) Combine flours, cornmeal, yeast, sweetener, and salt. Mix thoroughly, and then work in almond milk and water, creating a sticky dough. Knead for about 10 minutes, add 3 teaspoons caraway seeds & minced shallot, continue to knead until additions are evenly distributed.

2) Shape dough into a ball, and put in a greased bowl, cover and let rise for 2 hours or until dough has doubled in size. Punch dough down, and put on a floured surface. Working the dough, knead and fold it over onto itself a few times, then shape into a loaf. You could braid it, but I prefer a more traditional bread loaf as its easier to toast. Cover again, and let sit for 1 hour.

3) Heat your oven to 450 degrees. Combine egg, mimicreme (or cream) and water, whisking well. Brush the top of your loaf with egg glaze, slash in 3-5 places (this allows steam to escape the bread, and generally keeps dough from “cracking” open while it bakes), and sprinkle remaining caraway seeds. I also like to grind a tiny bit of Himalayan rock salt on top.

4) Bake at 450 for 20 minutes, then reduce heat to 350, continued to bake another 15-30 minutes, or until breads internal temperature reaches 210. If you don’t have a thermometer, pick up the loaf and tap on the bottom…a hollow “thud” means your bread is done!

* This recipe is adapted from Mark Bittmans, “How to Cook Everything”, a wedding gift from Lisa, and one of the most descriptive, complete, and useful cookbooks in my collection.