Restaurant Recipes

McGuire's Irish Pub & Brewery Onion-Rye Bread

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Yield: 1 loaf


  • 3/4 cup minced onion
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup milk
  • 1/4 cup water
  • 1 1/4 cups bread flour, divided
  • 3/4 cup rye flour, divided
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 (1/4 ounce) envelope active dry yeast
  • 1 tablespoon caraway seeds
  • 1 large egg
  • 1 teaspoon water


  1. Sauté onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside.
  2. Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120 to 130 degrees F.
  3. Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.
  4. Turn dough out onto a floured surface, and knead until smooth (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.
  5. Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place into a greased 9 x 5 inch loaf pan.
  6. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  7. Stir together egg and 1 teaspoon water; brush over loaf. Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped.
  8. Remove from pan immediately, and cool on a wire rack.


McGuire's Irish Pub Cookbook - McGuire's Irish Pub & Brewery, Pensacola, Florida

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