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Black Forest Onion Rye Bread
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3
Reviews
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By:
Daniel R. Ross
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Black Forest Onion Rye Bread Recipe comes from The Black Forest where it is called Zwiebelbrot and uses butter, onions, caraway seed, yeast, brown sugar, rye and bread flour, egg and kosher salt to make this very delicious bread.
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INGREDIENTS
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1/4 cup butter or margarine
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2 medium onions, finely
chopped
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2 teaspoons caraway seed
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2 packages active dry yeast
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2 cups warm (105° to 115° F)
water
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2 tablespoons brown sugar
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1 1/2 teaspoons salt
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1 1/2 cups medium rye flour
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4 1/2 to 5 cups bread flour
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1 egg, slightly beaten with
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1 teaspoon water
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2 teaspoons coarse or kosher salt
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DIRECTIONS
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1:
Melt butter in a large frying pan
over medium heat. Add onion and
caraway seed; cook, stirring
often, until onion is soft but not
browned (6 to 8 minutes). Remove
from heat. Sprinkle yeast over 1/2 cup of the
water in large bowl of electric mixer.
Add 1 teaspoon of the brown sugar.
Let stand until yeast is soft (about
5 minutes).
Stir in remaining 1 1/2 cups warm
water, remaining brown sugar, salt,
and onion mixture.
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2:
Add rye flour and 2 cups of the
bread flour. Mix to blend; then beat
at medium speed until smooth and
elastic (about 5 minutes). Stir
in about 2 cups more bread flour to
make a soft dough. Turn dough out onto a floured
board or pastry cloth. Knead until
dough is springy and small
bubbles form just under surface (15
to 20 minutes), adding just enough
more flour to prevent dough
from being sticky.
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3:
Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (about 1 hour). Punch dough down, cover, and let
rest for 10 minutes. Divide dough
into two equal portions. Using the
palms of your hands, roll each
half on a floured surface into a
slender loaf about 14 inches
long. Place on greased baking sheets.
Let rise until almost doubled in bulk
(40 to 45 minutes).
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4:
Preheat oven to 375° F. Brush
loaves lightly with egg mixture.
Sprinkle 1 teaspoon of the salt over
each loaf. Slash each loaf in three
parallel diagonal cuts. Bake until loaves are well browned
and sound hollow when tapped
(35 to 40 minutes). Transfer to wire
racks to cool.
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