You are here

Onion Rye Bread

Canadian.kitchen's picture
Ingredients
  Dry yeast 1⁄4 Ounce (1 envelope)
  Lukewarm water 1⁄2 Cup (8 tbs)
  Scalded milk 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Shortening 2 Tablespoon
  Salt 2 Teaspoon
  Sifted all purpose flour 3 Cup (48 tbs)
  Caraway seed 5 Teaspoon
  Chopped onion 3 Tablespoon
  Unsifted rye flour 1 1⁄2 Cup (24 tbs)
Directions

Dissolve yeast in lukewarm water.
Mix milk, sugar, shortening and salt together; cool to lukewarm.
Add dissolved yeast and stir in the all-purpose flour.
Mix until smooth.
Add caraway seeds and onion, then enough rye flour to make a firm dough.
Knead until smooth on a rye-floured board.
Brush top with salad oil.
Cover and let rise until doubled.
Knead again until free of large air bubbles, and shape into 2 small loaves or 1 large one.
Place in well-greased loaf pans and brush tops with oil.
Let rise again until doubled.
Bake at 350F for 45 to 50 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Dissolved
Dish: 
Bread
Ingredient: 
Onion

Rate It

Your rating: None
4.2025
Average: 4.2 (20 votes)