Recipe: Onion Rye Bread and Dilled Peasant Rye Bread

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ONION RYE BREAD

2 1/2 cups white flour, unbleached
1 1/2 cups rye flour, dark, organic
2 tbsp sugar
2 tsp sea salt
1 tbsp yeast, active dry
1/2 cup warm water (110 - 115 degrees f)
1 cup milk (room temperature)
2 tbsp olive oil
3/4 cup finely chopped onion
2 tbsp caraway seeds (whole)

In a large bowl measure 1 1/2 cups of rye flour and 1/2 cup of white flour; add the sugar, salt, and yeast, stir to blend. Pour in the milk, hot water and oil. Draw in the flour to make a thick batter and add the chopped onion and caraway seeds. Start adding the remaining white flour 1/2 cup at a time to make a mass that can be lifted from the bowl.

Turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky.

Place dough in a greased bowl, turn to coat, cover and set aside in a warm place until doubled in volume (approximately 1 1/2 hours).

Punch down dough and lift to the floured work surface. Allow the dough to relax for 5 minutes. Then form into desired shapes loaves or rolls, etc. Cover and allow the dough to double in volume.

Preheat oven to 375 degrees F and bake for about 45 minutes or until a light, golden brown crust forms. Test for doneness by rapping knuckles on loaf should sound hollow.

Makes 13 slices
Source: Bob's Red Mill

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DILLED PEASANT RYE BREAD

"Though we're more familiar with caraway-flavored rye breads, this one features the familiar flavor of dill. We find it a nice change from the norm."

2 1/4 teaspoons instant yeast
1 cup water
1 tablespoon sugar
1 tablespoon vegetable oil or butter
2 cups King Arthur Rye Blend
1 1/2 teaspoons salt
1 tablespoon dill seeds or dill weed
3/4 to 1 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons Rye Bread Improver
German-Style Seed Topping Blend

In a large bowl (or in a bread machine) combine the yeast, water, sugar, oil or butter, and Rye Blend, mixing till smooth. Cover and let rest for 45 minutes.

Add the salt, dill seeds or weed, 3/4 cup flour and Rye Bread Improver. Knead the dough till smooth (adding additional flour if necessary), place it in a lightly greased bowl, cover it, and let it rise for 1 hour. (Or prepare the dough in your bread machine set on the Dough or Manual cycle).

Shape the loaf into a slightly flattened round, set it on a sheet pan, and let it rise, covered, for 1 hour, or until it's almost doubled in bulk. Spray the loaf with water, and coat it heavily with the seed blend.

Bake the bread in a preheated 350 degree F oven for 40 to 45 minutes, or until it's golden brown and tests done; the center of the loaf should read 200 degrees F on an instant-read thermometer. Cool the loaf on a wire rack or, for an extra-crispy crust, allow it to cool in the turned-off oven with the door cracked open.

Source: King Arthur Flour