Hearty Onion Rye Bread Bread Machine Food

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BREAD MACHINE EASY RYE BREAD



Bread Machine Easy Rye Bread image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

1 cup water
2 tablespoons vegetable oil
2 tablespoons molasses
1 tablespoon gluten
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon caraway seeds
2 tablespoons unsweetened cocoa powder
1 1/2 cups rye flour
1 1/2 cups bread flour
1 1/2 teaspoons dry yeast

Steps:

  • Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
  • When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.

HEARTY ONION RYE BREAD (BREAD MACHINE)



Hearty Onion Rye Bread (Bread Machine) image

This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf.

Provided by duonyte

Categories     Yeast Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
3/4 cup chopped onion
1 1/4 cups plain low-fat yogurt
1 egg
1 1/4 cups stone-ground rye flour
2 -2 1/4 cups bread flour
2 1/4 teaspoons dry yeast (one envelope)
1 tablespoon caraway seed
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1 tablespoon water
1 egg yolk
1 1/2 teaspoons kosher salt

Steps:

  • In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
  • Place the yogurt, egg, rye flour, 2 cups bread flour, yeast, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
  • About five minutes before the end of the cycle (or when your machine signals), add the onions.
  • After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
  • Preheat oven to 350 deg.
  • Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
  • Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
  • Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.

Nutrition Facts : Calories 167.8, Fat 3.9, SaturatedFat 0.9, Cholesterol 30.9, Sodium 607.3, Carbohydrate 27.4, Fiber 2.4, Sugar 2.4, Protein 5.9

RYE ONION BREAD



Rye Onion Bread image

Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

Cornmeal
2 to 2-3/4 cups all-purpose flour
1-1/2 cups rye flour
1/2 cup finely chopped onion
3 tablespoons sugar
2 tablespoons caraway seeds
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1-1/2 cups 2% milk
3 tablespoons butter
1 large egg white
1-1/2 teaspoons water

Steps:

  • Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

RYE ONION BREAD



Rye Onion Bread image

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

1 1/4 cups buttermilk, room temperature
2 tablespoons olive oil
1 cup rye flour
3 cups bread flour
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon fast rising yeast (Bread machine yeast)
2 tablespoons dried onion flakes
1 teaspoon caraway seed
1 teaspoon black caraway seed

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

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