Onion Rye
1 package active dry yeast 1 1/2 teaspoons sugar 1/2 cup warm water (105 to 115 degrees) 2 1/2 cups bread flour -- (2 1/2 to 3) 2 teaspoons salt 1 cup rye flour 3/4 cup milk -- at ...
Ingredients
- 1packageactive dry yeast
- 11/2 teaspoons sugar
- 1/2cupwarm water (105 to 115 degrees)
- 21/2 cups bread flour -- (2 1/2 to 3)
- 2teaspoons salt
- 1cuprye flour
- 3/4cupmilk -- at room temperature
- 2tablespoons butter -- softened=7f
Directions
- 1
1 package active dry yeast 1 1/2 teaspoons sugar 1/2 cup warm water (105 to 115 degrees) 2 1/2 cups bread flour -- (2 1/2 to 3) 2 teaspoons
- 2
In a food processor or mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter, Dijon mustard, onion,
- 3
Add the yeast mixture
- 4
Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough
- 5
It will still be slightly sticky.) Place in an oiled plastic bag or oiled bowl
- 6
Seal or cover and let rise until doubled (or refrigerate overnight)
- 7
Punch down and shape into an oval
- 8
Place on a greased baking sheet