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ONION RYE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package active dry yeast
1 1/2 teaspoons sugar
1/2 cup warm water (105 to 115 degrees)
2 1/2 cups bread flour -- (2 1/2 to 3)
2 teaspoons salt
1 cup rye flour
3/4 cup milk -- at room temperature
=09
1 egg
2 tablespoons butter -- softened=7F
1 tablespoon Dijon mustard
3/4 cup chopped onion
1 tablespoon caraway seeds
1 tablespoon sesame
1 egg beaten with 1 tablespoon water -- for glaze
Dissolve the yeast and sugar in the warm water. In a food processor or
mixer, combine 1 cup of
the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter,
Dijon mustard, onion, and
caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye
and any of the
remaining flour necessary to make a soft but firm dough. (It will still be
slightly sticky.) Place in
an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled
(or refrigerate
overnight). Punch down and shape into an oval. Place on a greased baking
sheet. Let double.
Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until
the bottom sounds
hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
cool on a rack.
The bread freezes, wrapped in plastic wrap and foil.
Yield: 1 loaf
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NOTES : NATHALIE DUPREE COOKS #ND7111
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