ONION RYE BREAD
1½ Cups Whole Wheat Flour
1½ Cups Whole Wheat Rye Flour
1 1/3 – 1½ Cups Warm Water
1 Package Dry Yeast with No Preservatives
1 Tbsp. Barley Malt Syrup or Blackstrap Molasses
1 Tbsp. Sunflower Oil
2 Tbsp. Caraway Seeds or Poppy Seeds, optional
2 Tbsp. Non-Hydrogenated Margarine
1 Medium Onion
2 Tbsp. Oil to Sauté onions
Preheat oven to 375 degrees. Grease a cookie sheet
with Non-Hydrogenated Margarine.
Melt remaining margarine and set aside.
Chop onion and sauté in a little oil until transparent.
Add yeast to water and let stand for 5 minutes.
Then add molasses and oil. Beat well.
Slowly add flour, Rye first, and continue mixing with the
electric beater until dough stiffens.
Knead for several minutes on floured surface.
Gradually add seeds and sautéed onions until dough is
elastic and firm.
Shape into long oval loaf and place on cookie sheet.
Cover with damp cloth and let rise in warm place until
dough doubles in size, 45 minutes to 1 hour.
Place large baking pan of boiling water on
lowest shelf of oven, and bread on rack above.
Bake for 45 minutes until it taps a hollow sound.
Brush remaining margarine over loaf for the last 15
minutes of baking time.