Potato-Onion Rye Loaf

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Potato-Onion Rye Loaf

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This moist, flavorful rye loaf is great for sandwiches

 

1 ½ cups boiling water

1/3 cup malted rye berries*

2 ½ cups first clear flour* or unbleached, unbromated, high gluten white

flour

1 cup medium rye or pumpernickel

3 Tbsp potato flour

1 Tbsp gluten

2 Tbsp oil

1 ½ tsp salt

1 to 2 tsp Deli Rye Flavor* (optional)

1 ½ tsp instant yeast

1 tsp caramel color* (optional)

¾ cup French-fried onions

 

Pour the boiling water over the rye berries, and cool to lukewarm. Add the

remaining ingredients (except the onions) and mix, then knead by hand,

mixer, or bread machine to form a slightly sticky, shiny dough. Knead in the

onions, place the dough into a greased bowl, cover, and let rise in warm

spot for 1 to 2 hours, until it's grown by at least a third.

 

Turn the dough out onto a lightly greased or floured work surface and form

it into one large or two small loaves. Cover and allow to rise for 1 to 1 ½

hours, or until puffy looking.

 

Just before baking, spritz the bread with water and make four or five ¼ inch

deep diagonal slashes in the top of the crust. Bake the large loaf for10

minutes in a preheated 425 degree F oven, then reduce oven heat to 350 for

25 to 30 minutes. Turn the oven temperature down immediately for the smaller

loaves and bake for 25 to 30 minutes. The bread will be done when its

interior registers 190 degrees F on an instant read thermometer. Remove the

bread from the oven, and cool it on a rack.

 

*You can find ingredients for this recipe at: bakerscatalogue.com.

 

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