I made this recipe today, as written. The dough took twice the time to rise as stated, but maybe this was because my kitchen was cool (January). It was delicious and I will make it again!
I am a bread maker, and when I saw this recipe in Cooking Light I had to make it. Big success, with me and my friends. The onion in this recipe takes it to a new level of rye bread! Make it! I am without a proper oven, but will try this in my toaster oven because I have to have it!!
I really enjoyed making and eating this bread. I'm no avid bread maker, although I have tried a few recipes, but this was very easy and had good results. I chilled my dough over night after the first rise, (becuase I wanted fresh bread the next day, but wouldn't have time to prepare it all) and then let it sit for 30 minuets before baking it. Because I chilled it the center of the bread wasn't all the way cooked, but that was OK, the crust had a great texture and overall the flavor was great. Next time I would let it sit out much longer if I chill it.