Onion Rye Bread
By: Anonymous
Published: Monday, November 30, 2009 - 5:22pm

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