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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




 
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Preparation
 
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

 

 
Servings: 3

 

 

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