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Traditional Pan Bread Runner Up
Onion Rye Bread

Larry Davis, Cottonwood Falls, Kansas

3 cups bread flour, divided*
1 cup rye flour
2 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1 cup skim milk
1 cup water
2 tablespoons vegetable oil
¾ cup fine chopped, fresh onion
2 tablespoons caraway seeds

Egg wash
1 egg
2 tablespoons milk

In large mixing bowl, combine 1½ cups bread flour, rye flour, sugar, salt and yeast.

Heat the milk, water and vegetable oil to 120°-130°F. Add to flour mixture; beat 2 minutes. Add the onions and caraway seeds. Gradually add enough of the remaining flour to make a soft dough. Knead by hand or with dough hook, 12 to 14 minutes. Place in a lightly greased bowl, turn to coat top. Cover and let rise in an 80°-85°F place until double.

Punch down dough. Cover, let rest 3 to 4 minutes. Shape into loaf and place into a greased 9 x 5-inch pan, or two small 7 x 3-inch pans. Cover with wax paper or plastic wrap, let rise in an 80°-85°F place until double.

Beat egg and milk together for egg wash; brush over loaves. Bake in preheated 375°F oven, 30 to 40 minutes for large loaf and 25 to 30 minutes for smaller loaves. The bottom of the loaf should sound hollow when tapped. Cool on wire rack. Makes 1 large loaf or 2 small loaves.

Nutrient Analysis. One serving provides 70 calories, 2 g protein, 11 g carbohydrates, 2 g fat, 0 mg cholesterol, 2 g dietary fiber, 29 mg calcium, 75 mg potassium, and 276 mg sodium.

Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.