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PDQ* Onion Rye Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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*As in pretty darned quick. It's almost oxymoronic to think of rye bread, traditionally made with a starter and treated to a long, slow rise, as being quickly made. But you can mix up the baking powder leavened batter for this tender, moist bread in just a couple of minutes. A hot, delicious loaf will be on your table in less than an hour, start to finish. We love to serve this toasted and buttered, with eggs at breakfast or with stew or soup later in the day. It also makes a tasty open-faced Reuben or pastrami sandwich.

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At a glance

Prep
Bake
Total
Yield
one loaf, about 12 servings

Ingredients

Choose your measure:

  • 2 3/4 cups rye flour blend
  • 1/2 teaspoon Deli Rye Flavor
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon caraway seeds
  • 1 cup canned "french fried" onions
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 cup water
  • 1/2 cup sour cream
  • artisan bread topping, for sprinkling on top

Instructions

  1. Preheat the oven to 350°F and grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a medium-sized bowl, whisk together the dry ingredients.
  3. In another medium-sized bowl, whisk together the oil, egg, water and sour cream, then stir the liquid ingredients into the dry ingredients, mixing just until blended. The mixture will look a bit lumpy; that's OK.
  4. Pour the batter into the prepared pan and bake the bread for 50 to 55 minutes, or until a tester inserted into the center comes out clean.
  5. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan and cool it on a wire rack.
  6. Store, well-wrapped, for 4 days at room temperature, or freeze for up to a month.