RECIPE: Onion Rye Bread

annova914August 16, 2008

I used to make this bread to give as Christmas gifts. It's very good.

Onion Rye Bread

2 cups milk

¼ cup sugar

4 tsp salt

¼ cup salad oil

1 pkg active dry yeast

1 cup lukewarm water

6 cups sifted all-purpose flour

3 T caraway seeds

1 cup chopped onions

2-1/2 cups unsifted rye flour, approximately

¼ cup cornmeal

2 T cream

Scald milk and add sugar, salt & oil. Cool mixture to lukewarm. Soften yeast in water & add to the milk mixture. Add white flour & mix well. Stir in caraway seeds, onion & 2 cups rye flour & mix. Turn onto surface sprinkled with remaining ½ cup of rye flour & knead until smooth & elastic, adding enough rye flour to give a fairly stiff dough.

Place in a greased bowl, grease top, cover with a towel & let stand in a warm place until double in bulk - 1 hour.

Punch down, cover & let rise again until double in bulk. Grease three 9 x 5" loaf pans & sprinkle with cornmeal. Divide the dough into 1/3Âs-shaped loaves and place in pans. Brush tops with cream & sprinkle with salt. Cover with a towel & let rise in warm place until double in bulk, about one hour.

Bake at 350 deg for 1 hour or until loaves have a hollow sound when tapped. Turn out on rack to cool. Makes 3 loaves.

Ann

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marlingardener

Ann,
This sound absolutely delicious! I had posted a request for an onion bread recipe--never thought of anything except unbleached flour. I'll get some rye flour this week and try your recipe. Thanks so much for posting it!
Do you think it would be successful as three round loaves rather than baked in loaf pans?

    Bookmark   August 17, 2008 at 5:35PM
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annova914

I'm not sure (I'm not much of a bread baker...just do it occasionally). I wonder if they would bake faster in the round pans since the dough would be spread out a bit more than in the loaf pans?? You'd need to keep an eye on them probably.

As soon as the weather cools I plan to make this bread, now that I've been looking over this recipe. One loaf I like to slice while it's still warm so the butter melts on it - it is very good :)

    Bookmark   August 17, 2008 at 8:53PM
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pink_warm_mama_1

annova914, I have a neighbor who no longer cooks, and she keeps looking for a good rye bread that is "chewy" (here word). Could your recipe be it?

    Bookmark   August 18, 2008 at 11:45AM
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annova914

Hmmm...it's been a while since I've made and eaten this bread...but I do know that it does have good texture (i.e., it is not soft and squishy :) so I guess I'd say it's chewy. It's good plain with butter, or as a sandwich, or toasted. Ann

    Bookmark   August 18, 2008 at 7:49PM
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