ONION RYE BREAD RECIPE
I don’t cook much these days with wheat, and rarely use white flour, but I was cleaning out a cupboard the other day and came across some dry yeast that I actually thought was dead. Before throwing out the wheat I decided to proof it, and lo and behold it was still alive.
A few tips about dry yeast, and some more here.
- You can use it in place of cake yeast
- It often will last one year (or longer) than the expiration date of package.
- To keep yeast alive indefinitely keep it in the freezer
I also had some all purpose white and wheat flour left over in my pantry so I decided to use my still active yeast to make rye bread. I made this wonderful bread with my kitchen aid. I’m not kidding when I say it was simply the easiest bread I’ve ever made.
Read here for some interesting facts about Rye
I really didn’t want to make the bread by hand kneading, so I watched a youtube video on how to use my kitchen aid to knead the dough. This was truly the easiest loaf of bread I’ve ever made, and my kitchen aid dough hook did all the work. The loaf had a beautiful rise and a wonderful crumb. The flavor was delicious.
Below is an excerpt from the article Benefits of Rye Flour .
In the U.S., where wheat products are the norm, goods made from rye are rarely given premier shelf space on grocery store shelves and, out of sight, remain out of mind. But foods made from whole rye are worth looking for, not only for their rich, hearty taste, but for the numerous health benefits they supply.
I REALLY don’t like consuming white flour anymore and this recipe called for 2.5 cups of the stuff, but because I LOVE rye flour so much, I made an exception just for today. I wish I knew what I could have replaced white flour with. I wonder if I replaced it with quinoa flour or some other healthier flour how it would affect the outcome.
Go here to see the recipe at Bob Mill
- 2 tb Whole Caraway Seeds
- 1-1/2 cups Organic Dark Rye Flour
- 2 tb Sugar
- 2 tsp Sea Salt
- 1 tb Active Dry Yeast
- 1/2 cup Warm Water (110 – 115 degrees F)
- 1 cup Milk (room temperature)
- 2 tb Olive oil
- 3/4 cup Finely Chopped Onion
- 2-1/2 cups Unbleached White Flour
Thanks to Kelly Akin for her tip on this terrific article from The Washington Post on White Flour Alternatives.
GREAT TIP: Use a shower cap to stretch over the bowl for the rising process. Now I know what I can do with all the shower caps I get from the hotels I visit.
Health Benefits of Caraway Seeds
2nd Baking: 3.13.14 with raw onions this time. Added onions and caraway AFTER 1st rise and rekneaded in the kitchen aid.
