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Title: Onion Rye Bread
Categories: Bread
Yield: 1 Loaf
| 2 1/4 | ts | Yeast |
| 1 1/2 | ts | Sugar |
| 1/2 | c | Water, 105F. |
| 3 | c | Bread flour |
| 2 | ts | Salt |
| 1 | c | Rye flour |
| 3/4 | c | Milk |
| 1 | Egg | |
| 2 | tb | Butter |
| 1 | tb | Dijon mustard |
| 3/4 | c | Onion, chopped |
| 1 | tb | Caraway seeds |
| 1 | tb | Sesame seeds |
| GLAZE | ||
| 1 | Egg | |
| 1 | tb | Water |
Dissolve the yeast and sugar in the warm water. In mixer, combine 1 cup bread flour, 1/2 cup rye flour, milk, egg, butter, Dijon mustard, onion, caraway, and sesame seeds. Add yeast mixture after proofing.
Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough. It will be slightly sticky. Place in oiled bowl and rise until double.
Punch down and shape into an oval. Place on a greased baking sheet and let double.
Glaze: Combine egg and 1 tablespoon water.
Preheat oven to 350F. Brush the loaf with the egg glaze.
Bake for 45 to 50 minutes. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997
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