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 1/3’s-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

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 :)