Potato Onion Rye Bread

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 154.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.1 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Potato Onion Rye Bread calories by ingredient
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Oh! The smell while baking is worth it all. Moist, medium dense and delicious. Oh! The smell while baking is worth it all. Moist, medium dense and delicious.
Number of Servings: 32


    2 Tbsp: Dry Yeast
    1/2 cup: warm water
    1/4 tsp: sweetener (sugar, honey, malt, etc)
    2 cps: Onions, finely chopped
    3 Tbsp: Molasses
    1 Tbsp: Salt
    3 Tbsp: Oil, vegetable
    1 Tbsp: Caraway seed
    2 cups: Water, boiling
    1 cup: Potato Flour
    4 to 5 cups: Flour, white
    4 cups: Flour, rye


one of the bonuses for making this is that the bread is moist so less may, butter, margarine is needed when making a sandwich. Toasted ham and cheese sandwiches will sing!


1. Grease or oil two 5x9-inch loarf pans
2. Proof yeast in warm water and sweetener in a cereal bowl.
3. In a large mixing bowl, combine onions, molasses, salt, oil, and caraway seeds. Pour boiling water over the mixture and let cool to around 110 degrees. Add proofed yeast, potato flour, and 1 cup of white flour. Beat 300 strokes. Add rye flour and 3 cups of the remaining white flour. Add more white flour as you knead into a stiff dough.
4. NOTE: Rye makes a stickier dough than all-wheat. I find that all 5 cups of white flour needs to be added and it will still make a stickier dough than I'm used to. Fear not.
5. Knead dough for 10 - 15 minutes.
6. Place dough in an oiled bowl and rise in a warm place (I used the oven with the oven light on) about an hour.
7. Punch down and rise for another hour.
8. Punch down again and shape into 2 equal loaves.
9. Place in prepared pans and let rise 45 minutes. (Check it after 30 minutes---your "rising place" might work faster than mine and you don't want it rise so much that the dough flops over the edge of the pan).
10. Bake in a preheated 375 degree oven for 40 - 45 minutes.

Serving Size: 32 1/2 inch slices

Number of Servings: 32

Recipe submitted by SparkPeople user G3RALD.

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