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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Submitted by: G3RALD


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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