Onion Rye Bread
|Dry yeast||Ounce (1 Envelope)|
|Sugar||30 Milliliter (2 Tablespoons)|
|Lukewarm water||125 Milliliter (0.5 Cup)|
|Scalded milk||250 Milliliter (1 Cup)|
|Shortening||30 Milliliter (2 Tablespoons)|
|Salt||2 Teaspoon (10 Milliliter)|
|All purpose flour||750 Milliliter (3 Cup)|
|Caraway seeds||5 Teaspoon (25 Milliliter)|
|Chopped onion||45 Milliliter (3 Tablespoon)|
|Rye flour||375 Milliliter (1 1/2 Cup)|
Dissolve yeast and sugar in lukewarm water.
Mix milk, shortening and salt.
Add yeast and all purpose flour.
Mix until smooth.
Add caraway seeds, onion and enough rye flour to make a firm dough.
Knead on rye floured board.
Cover and let rise until doubled.
Knead and shape into 2 small loaves.
Place in greased loaf pans.
Let rise until doubled.
Bake at 350F (180C) for 45 minutes.