Onion Rye Bread
|Dry yeast||1⁄4 Ounce (1 envelope)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|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)|
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.