Sourdough Onion Rye Bread
| Category | Breads
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| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- SPONGE
- 1 cup starter
- 1 1/2 cups warm water
- 3 cups medium rye flour
- 1 medium onion, finely chopped
- DOUGH
- 1 package dry yeast
- 1/4 cup warm water
- 1 tablespoon salt (optional)
- 1 tablespoon caraway seeds
- 1 tablespoon poppy seeds
- 1 cup gluten or whole wheat flour
- 2 1/2 cups whole wheat flour
- GLAZE
- 1 egg, beaten with 1 tsp water
- caraway seeds
- onion flakes
- black caraway seeds (optional)
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- STARTER
- 1 package dry yeast
- 2 cups warm water
- 2 cups medium rye flour
- 1 medium finely chopped onion
Directions
SPONGE; Make the sponge the night before. Stir together in a large bowl and keep at room temperature overnight. DOUGH; Make in the morning. Dissolve yeast in warm water and add sponge. Stir in the remaining ingredients. Turn out dough on a lightly floured surface and knead till smooth and not sticky (8-10) minutes. If necessary, add more flour. Place dough in a lightly greased bowl; turn to coat all sides, and let rise till doubled (~ 1 hour). Punch down, divide into 2 large or 4 small loaves and place them on a greased baking sheet which was sprinkled with cornmeal. Cover and let rise until almost doubled. (~! hour). Before baking, brush with glaze and sprinkle top liberally with seeds. Bake at 425 degrees for 40 to 50 minutes. Cool on wire racks. STARTER: Dissolve yeast in water, add flour and onion and stir well in container larger than 2 quarts. Cover loosely and leave at room temperature for 2 days. Stir before using. You can keep it going by adding equal parts of rye flour and water to replace what you used. When not in use, keep in fridge, tightly covered and add some additional water and flour weekly.
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