All About Wheat
All About Wheat Grains of History Kansas Wheat Farm Adventures
Prairie Skyscrapers Super Trivia Home

Traditional Pan Bread Runner Up
Onion Rye Bread

Larry Davis, Cottonwood Falls, Kansas

3 cups bread flour, divided*
1 cup rye flour
2 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1 cup skim milk
1 cup water
2 tablespoons vegetable oil
¾ cup fine chopped, fresh onion
2 tablespoons caraway seeds


Egg wash
1 egg
2 tablespoons milk

In large mixing bowl, combine 1½ cups bread flour, rye flour, sugar, salt and yeast.

Heat the milk, water and vegetable oil to 120°-130°F. Add to flour mixture; beat 2 minutes. Add the onions and caraway seeds. Gradually add enough of the remaining flour to make a soft dough. Knead by hand or with dough hook, 12 to 14 minutes. Place in a lightly greased bowl, turn to coat top. Cover and let rise in an 80°-85°F place until double.

Punch down dough. Cover, let rest 3 to 4 minutes. Shape into loaf and place into a greased 9 x 5-inch pan, or two small 7 x 3-inch pans. Cover with wax paper or plastic wrap, let rise in an 80°-85°F place until double.

Beat egg and milk together for egg wash; brush over loaves. Bake in preheated 375°F oven, 30 to 40 minutes for large loaf and 25 to 30 minutes for smaller loaves. The bottom of the loaf should sound hollow when tapped. Cool on wire rack. Makes 1 large loaf or 2 small loaves.

Nutrient Analysis. One serving provides 70 calories, 2 g protein, 11 g carbohydrates, 2 g fat, 0 mg cholesterol, 2 g dietary fiber, 29 mg calcium, 75 mg potassium, and 276 mg sodium.

Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.