At a Glance
A rustic all-rye or mixed-rye sourdough loaf studded with caramelized (or roasted) onions for savory depth. Uses a mature rye starter and techniques to avoid gummy crumb typical of high-rye doughs; caramelizing or roasting the onions beforehand controls moisture and intensifies flavor[1][2][3].
Not suitable if:
- • You haven't baked with a sourdough starter before → start with a beginner recipe
- • You don't have an active rye starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of rye flour and water
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Creates steam and retains heat for good oven spring and crust
Banneton Proofing Basket
Supports shape and creates the classic pattern on rye loaves
Dough Scraper/Bench Knife (OXO)
Helps handle sticky rye dough during turns and shaping
Bread Lame/Scoring Tool (SAINT GERMAIN)
Sharp scoring gives controlled oven expansion
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Ingredients
Weigh all ingredients on a kitchen scale. Rye hydration and starter ratios are sensitive; grams not cups.[4][5]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Medium rye flour (Type 1150) | 420g | 84% | Provides classic rye flavor and structure |
| Bread flour (optional — improves crumb) | 80g | 16% | Use if you want slightly more oven spring |
| Water | 380g | 76% | Adjust - rye soaks water; aim for 75–78% depending on your flour[6] |
| Active rye starter (100% hydration) | 120g | 24% | Build levain from 100% rye starter and use when active (rise and bubbles visible) |
| Salt | 10g | 2% | Enhances crust color and flavor |
| Onions (yellow) | 250g (raw weight) → yields ~140g cooked) | 28% | Caramelize or roast to remove excess moisture and concentrate flavor[2][3] |
Schedule
Weekend (extended flavor)
Build levain and cold retard for best flavor
Weeknight (fast)
Shorten cold retard, bake same day
💡 Tips
- Too fast fermentation? → Chill dough sooner to slow acid development and preserve oven spring[3]
- Short on time? → Shape and proof in the fridge up to 48 h; bake directly from cold for easier scoring[4]
Step by Step
Prepare the onions
Thinly slice onions and either caramelize slowly in a pan (no water, low heat until golden) or roast in the oven until golden-brown. Both methods concentrate flavor and reduce free moisture so the dough doesn't become soggy[1][2]. Drain and cool on paper towel.
⏱ 30-45 minutes
Mix dough
Combine flours and water in a large mixing bowl and autolyse 20–30 min. Add active rye starter and salt, mix with a dough whisk or spoon until homogeneous. Rye dough is sticky — use a dough scraper to help handle it[5][6].
⏱ 20-30 minutes (incl. autolyse)
Incorporate onions
During the first fold or lamination, scatter cooled onions over dough and fold gently to distribute. Avoid forcing large clumps; multiple gentle folds give even distribution without tearing dough[4].
⏱ 5 minutes
Bulk fermentation
Cover bowl and ferment at 20–22°C until volume has increased ~40–60% and surface shows small bubbles. For high-rye dough, watch for acidity and structure rather than big rise; long, cool fermentation favors flavor without collapse[3][6].
⏱ 4-6 hours depending on temperature
Shape
Flour work surface lightly with rice or rye flour. Turn dough out using a dough scraper and form an oblong or bâtard. Place seam-side up in a generously floured banneton or lined bowl. Avoid tight shaping; rye needs less tension than wheat loaves[3].
⏱ 10 minutes
Final proof (retard recommended)
Proof at room temp until slightly risen then refrigerate for 10–18 h (cold retard). Retarding firms the dough and deepens flavor; it also makes scoring and handling easier[3][5].
⏱ 1–2 hours room temp then 10–18 hours in fridge
Bake
Preheat oven to 250°C/480°F with your Dutch oven inside for 30–45 min. Turn loaf onto parchment paper, score with a bread lame, place in Dutch oven, cover. Bake 15–20 min covered, then remove lid and reduce to 200°C/400°F for another 30–35 min until crust deep brown. Check internal temp with an instant-read thermometer: target 96–98°C/205–208°F[2][6].
⏱ 55–65 minutes
Cool
Remove loaf with oven mitts and cool completely on a rack — at least 2 hours. Cutting too early yields a gummy crumb because starches and steam haven't finished setting[3][6].
⏱ 2+ hours
Tips & Variations
Variations
Roasted-crunch onions
Roast onions until edges crisp; add at end of bulk folds
→ Adds texture and pronounced roasted aroma[2]
Mixed rye (lighter crumb)
Replace 100–150g rye with bread flour
→ Easier handling, slightly taller loaf
Seeded top
Brush loaf with water and press caraway or fennel seeds before baking
→ Traditional German flavor note
Pro Tips
- 💡 Always reduce raw onion moisture by roasting or caramelizing to prevent soggy crumb[1][2]
- 💡 If dough is extremely sticky, refrigerate 20–30 min before shaping — cold firms it up for easier handling[3]
- 💡 Use a serrated bread knife to slice cooled loaf; flavor continues to develop after baking[5]
Common Issues
Not going as planned? Common issues:
Storage
Bread bag or box at room temperature
4-6 days
Store cut side down to retain moisture
Wrapped in kitchen towel
3-4 days
Use linen for breathability
Freezing
3 months
Slice before freezing and toast from frozen
⚠️ Avoid refrigerating — rye bread stale faster due to starch retrogradation[6]
Sources
-
[1]
Chefkoch – Zwiebelbrot mit Roggensauerteig (de) – Link
-
[2]
Brotwein / Reddit post – Zwiebelbrot Rezept mit Sauerteig und Röstzwiebeln backen - Brotwein (de) – Link
-
[3]
Backhausgeflüster – Rustikales Zwiebelbrot - Backhausgeflüster (de) – Link
-
[4]
Backhausgeflüster (community) – German Roggenbrot (Rye sourdough bread) recipe (en) – Link
-
[5]
Brotbackliebe – Roggenbrot All Rye Sourdough Loaf [Bakery Recipe] (en) – Link
-
[6]
The Sourdough Community (reddit) – Zwiebel-Sauerteigbrot mit knusprig gerösteten Zwiebeln (en) – Link