Tuesday, 6 March 2012

Onion Rye Bread

My husband has a thing for Montreal smoked meat. If you have had it before you'll know why. He likes it simple, just heaped on good bread with a smear of yellow mustard. I like to provide the good bread.

This onion rye fits the bill perfectly. Bonus - the entire house smells amazing when it is baking. And it's not just for Montreal smoked meat, this bread is great with egg salad, cheddar cheese, all sorts of bold flavours. (Although not great for PB&J)

An onion on your sandwich might give you bad breath, but an onion in your bread bakes up sweet and delicious. Try it yourself!

Onion Rye Bread
adapted from Bernard Clayton's New Complete Book of Breads


2½ cups AP flour
1½ cups rye flour
2 Tbsp sugar
2 tsp salt
2¼ tsp instant yeast
1 cups milk, room temp
½ cup hot water (120-130°F)
2 Tbsp olive oil
1 cup finely chopped onion
2 Tbsp caraway seeds

1 egg, beaten and mixed with 1½ Tbsp milk

Put all of the dough ingredients, holding back 1 cup of the AP flour, into the stand mixer. Mix until combined and start adding in the last of the AP flour, ¼ cup at a time. Mix for 3 minutes, dump out onto your floured board and finish kneading by hand, adding a little more AP flour if necessary.

Form into a ball and let rest in a clean covered bowl, 1½ hours.

Divide into 2, shape into loaves, and place, seam-side down, into greased loaf pans.

Cover and let rise for 1 hour.

Preheat oven to 375°F

Score loaves and glaze with the egg mixture.

Bake for 30-40 minutes, until golden brown and cooked through. (Internal temp of 185°F) Let rest in pans for 5-10 minutes, then take out of pans and let cool on racks until room temp.

This bread has been YeastSpotted!

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