Onion Rye Bread Recipe
Ingredients
| Dry yeast envelope | 1 | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| 2 tbs each, sugar and shortening | ||
| Salt | 2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Caraway seed | 5 Teaspoon | |
| Onion | 3 Tablespoon, chopped | |
| Rye flour | 1 1/2 Cup (16 tbs) | |
Directions
Dissolve yeast in lukewarm water.
Mix milk, sugar, shortening and salt together; cool to lukewarm.
Add dissolved yeast and stir in the all-purpose flour.
Mix until smooth.
Add caraway seeds and onion, then enough rye flour to make a firm dough.
Knead until smooth on a rye-floured board.
Brush top with salad oil.
Cover and let rise until doubled.
Knead again until free of large air bubbles, and shape into 2 small loaves or 1 large one.
Place in well-greased loaf pans and brush tops with oil.
Let rise again until doubled.
Bake at 350F for 45 to 50 minutes.
Mix milk, sugar, shortening and salt together; cool to lukewarm.
Add dissolved yeast and stir in the all-purpose flour.
Mix until smooth.
Add caraway seeds and onion, then enough rye flour to make a firm dough.
Knead until smooth on a rye-floured board.
Brush top with salad oil.
Cover and let rise until doubled.
Knead again until free of large air bubbles, and shape into 2 small loaves or 1 large one.
Place in well-greased loaf pans and brush tops with oil.
Let rise again until doubled.
Bake at 350F for 45 to 50 minutes.
Chef
