Taste of Home
Rye Onion Bread
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min.
YIELD: 1 loaf (16 slices).
Though this earthy, whole-grain bread takes time to prepare, your patience—and palate—will be rewarded! On a cold winter’s day, a warm loaf is a wonderful accompaniment to a hearty stew. —Carol Fegley, Lavelle, Pennsylvania
Ingredients
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Cornmeal
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2 to 2-3/4 cups all-purpose flour
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1-1/2 cups rye flour
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1/2 cup finely chopped onion
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3 tablespoons sugar
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2 tablespoons caraway seeds
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1 teaspoon salt
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1 package (1/4 ounce) active dry yeast
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1-1/2 cups 2% milk
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3 tablespoons butter
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1 large egg white
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1-1/2 teaspoons water
Directions
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1.
Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
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2.
In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough.
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3.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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4.
Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.
Nutrition Facts
1 slice: 138 calories, 3g fat (2g saturated fat), 7mg cholesterol, 179mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 4g protein.
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