This is what I was doing this morning. It makes a big loaf. If you don't have a bake stone, put this in a 13X9 pan to bake.
Onion Rye Bread
1 ½ cups milk
3 tbsp butter or margarine
1 ½ cups rye flour
3 cups flour
1 package yeast
3 tbsp sugar
1 tsp salt
½ cup minced onions
2 tbsp caraway seeds
Cornmeal
In small pan over low heat, heat milk and butter until warm. Keep warm and set aside.
In a large bowl, combine rye flour, 1cup flour, yeast, sugar, salt, minced onion, caraway seed and reserved warm milk. Mix well. Gradually add remaining 2 cup flour and knead. Let rise about 1 hour.
Punch down and form into loaf shape. Place on peel dusted with cornmeal and let rise until not quite doubled in size (about 30-40 minutes). Bake on stone dusted with cornmeal at 350 for about 50 minutes.
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Comments: 45
Can You Be Your Own Boss
So glad I did, now I've got a new recipe.
chowder or soup. Thanks for sharing your recipe.
I would really like this I think.
Thanks, Marion. I'll pass this recipe on to my son, too. Just the other day we were talking about making a good rye bread.
To Sassy Cat re: cold ovens... I read a tip a while back that if you have a gas oven (even with an electric starter), the best way to warm it for rising bread is to pre-heat it at 400 degrees for 1 minute, then turn it off. It won't be so warm that it will "cook" the dough, but it is warm enough with the door closed to keep your dough happy.
I LOVE homemade bread!