Onion Rye Bread

Ingredients

ounces Cake yeast,-=OR=-
2 env dry yeast
4 ounces fl Lukewarm water
4 ounces Bread flour
1 pound Rye flour
1 pound Bread flour
1/2 ounce Salt
1 pint Lukewarm water
1 ounce Oil
8 ounces Chopped onion

Preparation

1
FOR THE SPONGE, whisk yeast into water to disperse and stir into flour until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine flours and form a well, placing salt and sponge inside. Mix to form dough.
2
Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise until doubled. Saute onion in oil until lightly browned.
3
Blot off all excess oil. Deflate dough by pressing out with your hands.
4
Gently knead in onions and allow to rest for 10 minutes. Divide dough into 3 pieces, place in greased casseroles, and make 3 slashes in the top of each loaf. Cover with oiled plastic wrap and allow to rise until doubled.
5
Bake at 425F for 20 minutes.
6
Makes 3 Loaves

Tools

Tags:

Yield:

3.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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