On Fri, 22 May 2009 22:01:26 -0400, "Cheryl"
> wrote:

> wrote in message
.. .
>>
>>
>> * Exported from MasterCook *
>>
>> Onion Rye Bread
>>
>Yum! I love rye bread, and I'd love to try this, but I'm not a bread maker.
>I have a couple of questions.
>
><snip>
>
>Turn dough out onto a lightly floured counter and knead in
>> onion and 1 tablespoon of caraway seeds by hand.
>
>I can't picture how to do this. Do you roll it out and sprinkle on the
>onion and seeds and fold and roll repeat? Can it be over mixed?
>

Yes, basically you knead it, and mix the onion and seeds in as you
do.

><snip>
>
>> Preheat the oven to 450°F: slash the top of the loaf with a sharp
>> knife or razor blade in 4 or 5 places; brush with water, then sprinkle
>> with remaining caraway seeds.
>
>Do the seeds sprinkled on top, stay on top, or are they below the surface
>after the bread bakes?
>

If you cut the bread into slices you will find seeds throughout.
Brush the top of loaf with water and sprinkle some seeds in the
slashes on the top of the loaf, then put it in oven to bake.


>Thanks for the recipe!
>
your welcome

>Cheryl
>