Onion Rye Bread Recipe

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Onion Rye Bread Ingredients

SPONGE

1 1/3 oz cake yeast, -=or=-
2 envelopes dry yeast
4 fl lukewarm water
4 oz bread flour

DOUGH

1 lb rye flour
1 lb bread flour
1/2 oz salt
1 pt lukewarm water
1 oz oil
8 oz chopped onion

A Recipe for
Onion Rye Bread

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When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

This Recipe for Onion Rye Bread is one of thousands in the Recipes-to-go Bread Cookbook.

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Onion Rye Bread Recipe
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Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This is a recipe for Onion Rye Bread from the recipe cookbook of Recipes-to-go (Bread)

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Onion Rye Bread

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Onion Rye Bread Directions

FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH,
combine flours and form a well, placing salt and sponge inside. Mix
to form dough. Knead 8-10 minutes until smooth and elastic. Place in
a lightly oiled bowl, cover and let rise until doubled. Saute onion
in oil until lightly browned. Blot off all excess oil. Deflate dough
by pressing out with your hands. Gently knead in onions and allow to
rest for 10 minutes. Divide dough into 3 pieces, place in greased
casseroles, and make 3 slashes in the top of each loaf. Cover with
oiled plastic wrap and allow to rise until doubled. Bake at 425F for
20 minutes. Makes 3 Loaves

Serves: 3

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Onion Rye Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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