* Exported from MasterCook *

Onion Rye Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups ( 70z.) bread flour
1 cup rye flour 4 1/2 oz. (stone-ground)
1/2 cup cornmeal, plus some for dusting the baking
sheets
2 teaspoons instant yeast
1 tablespoon honey
2 teaspoons salt
2/3 cup milk
1/3 cup water
1/2 cup finely chopped onion
1 tablespoon caraway seeds, plus 1 teaspoon
2 teaspoons canola oil for greasing the bowl

Combine the flours, 1/2 cup cornmeal, yeast, sweetener, and salt in
the container of a food processor fitted with the steel blade and
process for 5 seconds. With the machine running, pour (don't drizzle)
the milk and most of the water through the feed tube. Process about
30 seconds, then remove the cover. The dough should be in a defined
but shaggy ball, still quite sticky; you would not want to knead it by
hand. If the dough is too dry, add water 1 tablespoon at a time and
process for 5 or 10 seconds after each addition. (If it is too wet,
which is unlikely, add another tablespoon or two of flour and process
briefly.) Turn dough out onto a lightly floured counter and knead in
onion and 1 tablespoon of caraway seeds by hand.

Place the oil in a large bowl and turn the dough into it. Turn it all
around so that it has a light covering of oil and cover with plastic
wrap. Allow to double in size, at least 2 hours (you can retard this
by refrigerating, or hasten it by putting it in a warm place.)

Using only enough flour to keep the dough from sticking to your hands
or the work surface, flatten it into a rectangle, then shape it into a
long oval by rolling it up, pinching all the seams closed. Sprinkle a
baking sheet or pizza peel with cornmeal and lay the loaf on top.
Cover again and let rise for about an hour.

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. Place the baking sheet in the oven or
slide the dough directly onto a baking stone; bake for 15 to 20
minutes.

Lower the heat to 350°F and bake until the loaf is nicely browned and
its bottom sounds hollow when you tap it, another 30 to 45 minutes;
the internal temperature will be 210°F. Cool on a rack before slicing
and store wrapped in waxed paper after you cut it.

Makes 1 large loaf


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 130 Calories; 6g Fat (37.6%
calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 4348mg Sodium. Exchanges: 1 Vegetable; 1/2 Non-Fat
Milk; 1 Fat.




* Exported from MasterCook *

CARAWAY RYE ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Water
1 tb Vegetable Oil
1 tb Honey
2 tb Dried Onion
1 1/4 c Bread Flour
1/2 c Whole Wheat Flour
1/4 c Rye Flour
1 1/2 tb Powdered Milk
3/4 ts Salt
2 ts Caraway Seeds
2 ts Yeast

Put ingredients in breadmaker in order listed, unless using a Welbilt
or DAK (reverse them, in that case).


------------------------------

> 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?

<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?

Thanks for the recipe!

Cheryl

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
>