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Onion Rye Bread

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Submitted by vbadarelli

YIELD

3 servings

PREP

15 min

COOK

20 min

READY

1 hrs

Ingredients

Sponge
1 ⅓ 38.5
OUNCES ML/G YEAST, COMPRESSED
or 2 envelopes dry yeast
4 115.6
OUNCES ML/G WATER
lukewarm
4 115.6
OUNCES ML/G BREAD FLOUR
Dough
1 453.6
POUND G RYE FLOUR
1 453.6
POUND G BREAD FLOUR
½ 14.5
OUNCE ML/G SALT
1 473
PINT ML WATER
lukewarm *
1 28.9
OUNCE ML/G VEGETABLE OIL
8 231.2
OUNCES ML/G ONIONS
chopped

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 to 10 minutes until smooth and elastic.

Place in a lightly oiled bowl, cover and let rise until doubled.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 1290 10% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2339mg 97%
Total Carbohydrate 84g 84%
Dietary Fiber 28g 112%
Sugars g
Protein 70g
Vitamin A 0% Vitamin C 5%
Calcium 7% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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