ONION RYE BREAD
This breadmaker recipe comes from the manual to the now defunct Toastmaster Breadmaker's Hearth. I plan to use it for my Thanksgiving Sausage Mushroom Dressing.
Provided by Solsmom
Categories Yeast Breads
Time 3h50m
Yield 2 Pound loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread maker pan in the order listed.
- Process on the whole wheat cycle.
Nutrition Facts : Calories 286.9, Fat 4, SaturatedFat 0.8, Cholesterol 1.9, Sodium 450.4, Carbohydrate 55.7, Fiber 4.5, Sugar 7.2, Protein 7.7
RYE ONION BREAD
Make and share this Rye Onion Bread recipe from Food.com.
Provided by Rita1652
Categories Yeast Breads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
- Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
- Lightly oil large baking pan.
- When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
- Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
- Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
- Bake for 20 minutes.
- It will sound hallow when you tap on the bottom which will be dark.
- Cool on wire rack.
Nutrition Facts : Calories 110, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 133.4, Carbohydrate 20.3, Fiber 1.4, Sugar 1.7, Protein 3.1
SOURDOUGH ONION RYE BREAD
Make and share this Sourdough Onion Rye Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
- At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
- Saute onions in olive oil until they become translucent.
- Remove from heat and add butter, water and salt.
- Cool to lukewarm (85 degrees F) and stir into starter.
- Add the rye flour and mix well.
- Add the white flour gradually, until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
- Shape into an elongate loaf.
- Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
- Preheat oven to 375 degrees F.
- Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
- Bake for 40 to 50 minutes.
- Remove from baking sheet and cool on wire rack.
- This bread could also be made using the dough cycle of your bread machine.
Nutrition Facts : Calories 1521.9, Fat 40.9, SaturatedFat 17.1, Cholesterol 61.1, Sodium 2540.1, Carbohydrate 256.8, Fiber 28.8, Sugar 6, Protein 36.2
HEARTY ONION RYE BREAD (BREAD MACHINE)
This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf.
Provided by duonyte
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
- Place the yogurt, egg, rye flour, 2 cups bread flour, yeast, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
- About five minutes before the end of the cycle (or when your machine signals), add the onions.
- After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
- Preheat oven to 350 deg.
- Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
- Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
- Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.
Nutrition Facts : Calories 167.8, Fat 3.9, SaturatedFat 0.9, Cholesterol 30.9, Sodium 607.3, Carbohydrate 27.4, Fiber 2.4, Sugar 2.4, Protein 5.9
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
ONION RYE LOAF (BREAD MACHINE)
Make and share this Onion Rye Loaf (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
More about "rye onion bread recipes"
SWISS ONION RYE LOAF RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.9/5 (13)Total Time 2 hrs 20 minsServings 24Calories 90 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients — by hand, mixer, or bread machine — mixing and kneading to form a smooth and shiny dough., Place the dough into a greased bowl, turn to coat, and cover., Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third., Lightly grease (or line with parchment) a baking sheet., To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square., Sprinkle the dough with the onions and cheese., Fold it into thirds (like a letter) to enclose the onions and cheese., Form it into a 15" to 16" fat baguette — in other words, a bâtard. (Or divide and shape it into two smaller loaves)., Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover., Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size., To bake the bread: Toward the end of the rise, preheat the oven to 400°F., Just before placing the bread into the
- Bread is done when an instant-read thermometer inserted into the center registers 190°F., Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.
ONION RYE BREAD WITH DILL - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
4.5/5 (10)Total Time 5 hrsCategory Side DishCalories 131 per serving
- Transfer the yeast mixture to the bowl of a stand mixer and add the caraway, ¼ cup olive oil. minced onion, dill weed, cocoa powder, and salt. Whisk to combine.
CLASSIC RYE SANDWICH BREAD RECIPE | KING …
From kingarthurbaking.com
3.7/5 (50)Calories 100 per servingTotal Time 3 hrs 55 mins
- Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.
- Combine the dough ingredients and mix and knead everything together — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
- Place the dough in a greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 to 2 hours, or until it's nearly doubled in bulk. Even if rising takes longer, give it enough time to become quite puffy.
- Divide the dough in half and shape each half into a ball. Place the balls side by side in a lightly greased 9" x 5" loaf pan. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. Tent the pan loosely with greased plastic wrap.
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