By John Maniatty
Yields 1 large loaf
1 cup scalded milk
3 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
1 cake or 1 package yeast
½ cup warm water
3 cups white wheat flour
2 tablespoons caraway seed, or fennel seed
? cup minced onion
1½ cups rye flour
Pour the scalded milk over the sugar, salt, and butter and let cool to lukewarm. Dissolve the yeast in the warm water and add to the milk mixture. Stir in the white flour, and blend until smooth. Now stir in the caraway or fennel seed, onion, and enough rye flour (about 1½ cups) to make a firm dough. Turn out onto a lightly floured board and knead until elastic. Place in a buttered bowl, cover, and let rise until doubled. Turn out again onto a board sprinkled with rye flour and shape into a large loaf. Place the loaf in a buttered loaf pan. If desired you may shape the dough into an oval and place in on a buttered cookie sheet that has been sprinkled with cornmeal. Cover and let rise until doubled. Bake in a 350? oven for 45 to 50 minutes, or until browned and done. When done, brush the hot loaf with soft butter. If you prefer a shiny finish on your bread, brush with an egg wash before baking.
All ready to make some Onion Rye Bread
First, scald your milk.
Pour your scalded milk over the sugar, salt and butter.
Stir until your butter melts and then set it aside to cool.
Next add your proofed yeast and the 3 cups of white whole wheat flour.
Now mix in your minced onion and the caraway/fennel seeds.
Next, gradually add your rye flour until you have a fairly stiff dough.
Knead until smooth and elastic.
Put the dough in your buttered bread bowl.
Let rise until doubled.
Punch down your dough.
Shape into loaf of your choice.
I use my pizza stone for ovals and rounds.
Golden brown and smelling good!