SOURDOUGH ONION RYE BREAD
Make and share this Sourdough Onion Rye Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
- At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
- Saute onions in olive oil until they become translucent.
- Remove from heat and add butter, water and salt.
- Cool to lukewarm (85 degrees F) and stir into starter.
- Add the rye flour and mix well.
- Add the white flour gradually, until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
- Shape into an elongate loaf.
- Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
- Preheat oven to 375 degrees F.
- Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
- Bake for 40 to 50 minutes.
- Remove from baking sheet and cool on wire rack.
- This bread could also be made using the dough cycle of your bread machine.
Nutrition Facts : Calories 1521.9, Fat 40.9, SaturatedFat 17.1, Cholesterol 61.1, Sodium 2540.1, Carbohydrate 256.8, Fiber 28.8, Sugar 6, Protein 36.2
SUN-DRIED TOMATO AND ONION BREAD
Make and share this Sun-Dried Tomato and Onion Bread recipe from Food.com.
Provided by pines506
Categories Yeast Breads
Time P1DT12h30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Sift flour and salt into a large bowl.
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand 5-10 minutes until frothy.
- Stir 3 tbsp olive oil into yeast mixture.
- Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
- Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
- Put dough into an oiled medium-size bowl.
- Cover and let rise in a warm place 35-40 minutes until doubled in size.
- Oil a baking sheet.
- Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
- Cook 3 minutes until softened.
- Remove skillet from heat and set aside.
- turn out dough onto a lightly floured surface and cut in half.
- Roll out to give 2 rectangles each about 12 x 9.
- Transfer 1 piece to the baking sheet and prick surface with fork.
- Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
- Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
- Moisten edges of the dough with a little cold water and cover with second sheet of dough.
- Crimp edges to seal.
- Using a sharp knife make a lattice pattern on surface of dough.
- Brush with a little milk to glaze and sprinkle with coarse sea salt.
- Let rise 20 minutes.
- Preheat oven to 450.
- Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
- Serve warm or cold.
- Cut into pieces and garnish with basil.
Nutrition Facts : Calories 2632.8, Fat 75.4, SaturatedFat 10.5, Sodium 2806.2, Carbohydrate 428, Fiber 24.1, Sugar 10.3, Protein 61.9
TOMATO ONION RYE BREAD
Inspired by Recipe #346734 -- This fragrant tomato onion rye bread is studded with caraway seeds, has a a tender texture and a buttery outside crust. Great for ham and cheese sandwiches with tomato and lettuce; or use the bread for plain old grilled cheese sandwiches. Don't forget the pickles!
Provided by KerfuffleUponWincle
Categories Yeast Breads
Time 2h50m
Yield 2 lb-loaf, 20 serving(s)
Number Of Ingredients 15
Steps:
- Measure wet ingredients (water and tomato sauce to equal 1-2/3 cups, PLUS 1 tablespoon MORE water, molasses, olive oil, and lemon juice) into ABM pan.
- Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl.
- Spoon dry ingredient mixture into ABM pan.
- Measure bread machine yeast ~ add it to one corner of the ABM pan.
- Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan.
- Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM).
- Check dough after machine has mixed for about 5-8 minutes ~ push any visible flour from corners of pan into dough with a spatula ~ check dough for a nice smooth consistency; if dough appears too dry or shaggy, then add 1 teaspoon water ~ if dough appears too wet, add 1 teaspoon flour.
- Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour!
- For baking in the oven after using the DOUGH cycle, pour dough out onto a plastic mat (or onto table or counter top) sprayed with cooking spray.
- Punch down the dough and shape into a loaf; place dough into a 10-5/8 x 5-1/2 x 2-3/4 loaf pan sprayed with cooking spray; slash dough diagonally three times; let dough rise again for approximately 40 minutes, or until dough is 1 1/2 inches above baking pan.
- Preheat oven to 350°F (glass) ~ or preheat oven to 375F (metal pans).
- Bake in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 350F for 20 minutes ~ check loaf and tent with foil if bread is browning too fast ~ bake another 10 minutes for a total bake time of 30 minutes.
- Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes.
- For a soft buttery crust, brush about 2 tablespoons melted butter over entire outside surface of bread (top, bottom, and sides). Cool completely, then place bread into a plastic bread bag for storage at room temperature.
- Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.
PIONEER WOMAN'S FAVORITE SANDWICH
Mmmmm...this is it, folks: The Sandwich That Brings Me the Most Happiness in Life.
Categories main dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That's it! That's the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don't miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat. Lawsie mercy, folks. You have no idea how spectacularly delicious this is.
RYE ONION BREAD
Make and share this Rye Onion Bread recipe from Food.com.
Provided by Rita1652
Categories Yeast Breads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
- Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
- Lightly oil large baking pan.
- When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
- Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
- Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
- Bake for 20 minutes.
- It will sound hallow when you tap on the bottom which will be dark.
- Cool on wire rack.
Nutrition Facts : Calories 110, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 133.4, Carbohydrate 20.3, Fiber 1.4, Sugar 1.7, Protein 3.1
ONION RYE BREAD
This breadmaker recipe comes from the manual to the now defunct Toastmaster Breadmaker's Hearth. I plan to use it for my Thanksgiving Sausage Mushroom Dressing.
Provided by Solsmom
Categories Yeast Breads
Time 3h50m
Yield 2 Pound loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread maker pan in the order listed.
- Process on the whole wheat cycle.
Nutrition Facts : Calories 286.9, Fat 4, SaturatedFat 0.8, Cholesterol 1.9, Sodium 450.4, Carbohydrate 55.7, Fiber 4.5, Sugar 7.2, Protein 7.7
GRILLED TOMATO, ONION, AND BREAD SALAD
This fabulous salad made with summer vegetables is great paired with any grilled meat. My family has been making this for years.
Provided by lstevenson
Categories Side Dish
Time 43m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat.
- Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
- Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
- Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 15.7 g, Fat 11 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 127 mg, Sugar 3.5 g
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SWISS ONION RYE LOAF - KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (11)Calories 90 per servingTotal Time 2 hrs 20 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients — by hand, mixer, or bread machine — mixing and kneading to form a smooth and shiny dough., Place the dough into a greased bowl, turn to coat, and cover., Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third., Lightly grease (or line with parchment) a baking sheet., To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square., Sprinkle the dough with the onions and cheese., Fold it into thirds (like a letter) to enclose the onions and cheese., Form it into a 15" to 16" fat baguette — in other words, a bâtard. (Or divide and shape it into two smaller loaves)., Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover., Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size., To bake the bread: Toward the end of the rise, preheat the oven to 400°F., Just before placing the bread into the
- Bread is done when an instant-read thermometer inserted into the center registers 190°F., Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.
ONION-RYE BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 1
- Sauté onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside.
- Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120° to 130°.
- Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.
- Turn dough out onto a floured surface, and knead until smooth (about 8 minutes). Place in a well-greased bowl, turning to grease top.
DARK PUMPERNICKEL-ONION LOAF - KING ARTHUR BAKING
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- To make by hand or mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Allow the dough to rest for 30 minutes, then knead it until it's elastic though still sticky, about 5 to 10 minutes., Allow the dough to rise in a covered bowl for 1 to 2 hours., To make by bread machine: Put all of the ingredients into the bucket of your bread machine.
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