Onion Rye Bread Recipe
Ingredients
| Dry yeast envelope | 1 | |
| Sugar | 2 Tablespoon | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Shortening | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| 5 tsp caraway seeds 25 mL | ||
| Onion | 3 Tablespoon, chopped | |
| Rye flour | 1 1/2 Cup (16 tbs) | |
Directions
Dissolve yeast and sugar in lukewarm water.
Mix milk, shortening and salt.
Add yeast and all purpose flour.
Mix until smooth.
Add caraway seeds, onion and enough rye flour to make a firm dough.
Knead on rye floured board.
Cover and let rise until doubled.
Knead and shape into 2 small loaves.
Place in greased loaf pans.
Let rise until doubled.
Bake at 350F (180C) for 45 minutes.
Mix milk, shortening and salt.
Add yeast and all purpose flour.
Mix until smooth.
Add caraway seeds, onion and enough rye flour to make a firm dough.
Knead on rye floured board.
Cover and let rise until doubled.
Knead and shape into 2 small loaves.
Place in greased loaf pans.
Let rise until doubled.
Bake at 350F (180C) for 45 minutes.
Chef
