Rye Onion Bread

by Editorial Staff

Summary

Prep Time	7 mins
Total Time	7 mins
Course	Breakfast
Cuisine	European
Servings (Default: 20)

Ingredients

1 cube yeast
1 tablespoon sugar beet syrup
450 ml water, (lukewarm)
340 g flour (rye flour or wholemeal rye flour)
160 g flour (wheat flour type 1050 or whole wheat flour)
50 g onion (s) (fried onions)
2 teaspoons salt
2 tablespoon vinegar (apple cider vinegar)

Instructions

Briefly heat the water in the microwave. Add the crumbled yeast and sugar beet syrup to the water and stir. Put aside.
Prepare other ingredients in a mixing bowl. Add the yeast mixture and use the hand mixer on the highest setting to make a dough in about 3 minutes.
Put the (pulpy) dough in a well-greased 25 cm loaf pan or lined with baking paper and place it in the cold oven immediately without letting it rise.
Baking: Top / bottom heat: 15 minutes at 220 °, then 45 minutes at 200 °, hot air: 15 minutes at 200 °, then 35 minutes at 170 °
Remove the bread from the mold. Brush the surface with cold water and place the bread in the switched-off oven for another 10-15 minutes.
Warning: because of the syrup, the yeast in the water starts to rise very quickly. Be careful not to overflow.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.