Sourdough Onion Rye Bread

From: Katzen

On Jun 6, 2009

Extremely delicious bread (even though I didn't use the onions - I wanted it for toast in the morning!) I used my KA instead of the bread machine, and let it rise for three hours. Now I just need to figure out how to correct my technique so that the bread will be a little higher (of course, that could be some patience, too!) Thanks, Dona, for another delicious recipe!

From: stacey a

On Jul 11, 2004

my husband loved the flavor of this bread!! i should've let it rise longer than 2 hours, though. i think 5 or 6 would've been perfect. (my starter either isn't active enough, or my kitchen isn't hot enough)

From: Sackville

On Aug 7, 2002

I tried this soon after it was posted and it was wonderful — both for the ease of the recipe and for its taste. Because I wanted to play a bit (and had a lot of starter to use up) I tried two versions. One as the recipe indicates and one substituting the rye for whole wheat flour. Both loaves were superb and looked great (especially the one brushed with olive oil and sprinkled with dried rosemary before baking). I'm enjoying my bread now with some soup....thanks Donna!

From: Jockey

On May 31, 2006

I am absolutely horrible at getting bread to rise so my rating or lack of should be taken with a grain of salt but this did not work what so ever for me using the bread machine. Sadly I used some great starter on it. Followed the recipe I think exactly using the dough setting - 1.5 lb loaf. Never did rise, forged ahead anyway. Turned out like a long, heavy brick. Had high hopes for it as it sounded great. Maybe the bread machine is not the place for this one. Our horses liked it the next day tho!