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Swiss Onion Rye Loaf


Swiss Onion Rye Loaf Recipe

We modeled this cheese-swirled rye loaf after that of a small family bakery, then added some onions for a little extra zing. You'll enjoy this hearty loaf on its own or as a great base for Reuben sandwiches.

At a glance

one 15" to 16" bâtard, or 2 small loaves
Nutrition information


Choose your measure:



  • 1 cup peeled and chopped onion, sautéed in 1 tablespoon olive oil until lightly browned
  • 1 cup 1/4" diced Swiss cheese


  1. To make the dough: Combine all of the dough ingredients — by hand, mixer, or bread machine — mixing and kneading to form a smooth and shiny dough.
  2. Place the dough into a greased bowl, turn to coat, and cover.
  3. Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third.
  4. Lightly grease (or line with parchment) a baking sheet.
  5. To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square.
  6. Sprinkle the dough with the onions and cheese.
  7. Fold it into thirds (like a letter) to enclose the onions and cheese.
  8. Form it into a 15" to 16" fat baguette — in other words, a bâtard. (Or divide and shape it into two smaller loaves).
  9. Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover.
  10. Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size.
  11. To bake the bread: Toward the end of the rise, preheat the oven to 400°F.
  12. Just before placing the bread into the oven cut 4 to 5 diagonal slashes across the top, each about 1/4" deep.
  13. Spritz the bread with water, then place it into the oven.
  14. Bake it for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes (for 1 large loaf). For two smaller loaves, check after an additional 10 minutes. Bread is done when an instant-read thermometer inserted into the center registers 190°F.
  15. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition Information

  • Serving Size 30g
  • Servings Per Batch about 30 servings
Amount Per Serving:
  • Calories 79 cal
  • Calories from Fat
  • Total Fat 2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 3mg
  • Sodium 126mg
  • Total Carbohydrate 13g
  • Dietary Fiber 1g
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.