Onion Rye Bread
- Preparing Time: 30 minutes
- Total Time: 5 hours and 30 minutes
- Served Person: 1
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 2 teaspoons sea salt
- 1/2 cup water warm
- 1 cup milk room temperature
- 1 1/2 cups dark rye flour
- 2 1/2 cups unbleached white flour
- 3/4 cup onion finely chopped (2 tbsp dry=1/2 cup fresh. add 1 tbsp extra water)
- 2 tablespoons whole caraway seeds 1/2 teaspoon or 2 tablespoons. season to your taste.
- Carbohydrate 1167.76240089768 g
- Cholesterol 1777.92000150297 mg
- Fat 482.614000402326 g
- Fiber 56.8680009283487 g
- Protein 507.909200417595 g
- Saturated Fat 284.565940239858 g
- Serving Size 1 1 Serving (7186g)
- Sodium 16998.2950196865 mg
- Sugar 1110.89439996933 g
- Trans Fat 28.1310500227954 g
- Calories 10944 calories
1. Add Yeast to bread maker. 2. Add Rye Flour, White Flour, and Caraway Seeds to large bowl and whisk together until blended. 3. Pour flour mixture into bread maker. 4. Add Milk and Water to small bowl. 5. Warm Milk & Water in microwave until at room temperature. 6. Add sugar, salt, Olive Oil, and Onions to milk. 7. Whisk Milk mixture until well blended. 8. Pour Milk mixture on top of flour in bread machine. 9. You can skip this step but I find it useful for my bread maker. Using a rubber spatula, gently fold the flour into the milk until most of the flour is doughy . 10. Turn on your bread mixer and set for large, wheat loaf. 11. When loaf is done, remove the loaf from the bread machine and while still hot, use a zip lock sandwich bag to hold butter while you rub the butter on all 6 sides of the hot loaf. 12. For best results, let the loaf cool before slicing.
