Baking Bread Healthy Eating Recipes Vegetarian

Rye and Spring Onion Bread

Following my rather successful recipe for Pumpkin and Sage Bread, I thought I’d bring you another bread recipe from Gail Duff’s Vegetarian Cookbook. Is there, in all honesty, anything quite as good as baking bread in one’s own home? Indeed, I urge you to forget the mass produced bread which is sold at a premium in supermarket and instead to begin baking your own bread when possible. The taste of a home-baked loaf is very difficult to replicate and the smell emanating from the oven will fragrance your house wonderfully.

Autumn is one of my favourite times of year, a fact which you may already know. The main reason for this is that the food considered acceptable to consume during the autumn and winter months is so incredibly rich and comforting. However, there is one problem – levels of sunlight. After around four o’clock, post meridiem of course, there is simply not enough direct sunlight in which to take photos of food. It really is rather frustrating that all the food prepared for this blog must be finished and photographed by half-way through the afternoon! Four o’clock is time for tea and not for a meal.

As you can probably tell, this bread isn’t designed for making sandwiches as it is a little small. I suppose one could double the quantities and make a larger loaf, but to be honest the flavour of this bread makes it an ideal accompaniment for soup. Stay tuned for more bread recipes from the wonderful folds of Gail Duff, or something like that.

Rye and Spring Onion Bread

Makes 1 small loaf


• 225g rye flour

• 25g butter

• A generous pinch of salt

• 14g dried yeast

• 1 tsp honey

• 1 egg, beaten

• 6 spring onions, finely chopped

• 3 tbsp parsley, finely chopped

• 100ml warm water


1. Put the flour and salt into a mixing bowl and rub in the fat. Cream the yeast with the honey, mix in the egg and put aside to froth. Toss the spring onions and parsley into the flour. Make a well in the centre of the dry mixture and beat in both the yeast mixture and the water. The dough will be fairly wet, if necessary mix in a little more flour. Knead the dough in the bowl until the mixture is consistent. Cover the bowl with a tea towel and set aside to rise for 1 hour.

2. Preheat the oven to 200C. Knock back the dough and place it in a greased 1lb loaf tin. Flatten it out a little and leave it to prove for 10-15 minutes. Bake for 40 minutes and leave to cool on a wire rack before eating.

Cost: It’s no secret that bread baked at home is very cheap indeed. I suppose one pays for convenience when they buy low quality supermarket bread. Indeed, though this bread is not necessarily convenient, especially when one slices into one’s thumb when preparing it, it is undeniably cheap at a mere 80p.

61 replies on “Rye and Spring Onion Bread”

I love the addition of spring onions. Definitely a great bread to serve in big chunks with soup.

Being on the other side of the world I have the opposite problem with photographing my dishes – quite often it is too sunny…

This looks so good! I have never tried to make real bread at home, except banana bread, which is more like a cake 🙂 The recipe doesn’t seem complicated, I will have to try 😀

I share your frustration on the loss of sunlight! By the time I get off work, it’s already dark, sooooo I have to do all my food photos during the weekend! This little loaf looks like it’d be perfect with a hearty bowl of soup.

Mmmm this sounds gorgeous. Hope the finger is ok? You’ve got some amazing recipes. I’m going to spend some time over Christmas going through them all and making notes. I’ve just reviewed a recipe book on my blog called the Home-grown Harvest which I thought you might be interested in.

These words jumped at me from the Blog summary: “Is there, in all honesty, anything quite as good as baking bread in one’s own home?” The answer is obvious and the immediate, imaginary aroma drew me right in. The problem with home made bread, of course, is not so much thumb slicing (truly sorry about your thumb), but the fact that it is impossible to be sensible about the amount one might ingest in one day. This says a lot about commercial bread, of course. Clearly not as tempting. The body knows what is good for it! I must try this recipe. Thank you.

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