Hearty Sour Rye Bread Recipes

Steps:

• In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
• Place the yogurt, egg, rye flour, 2 cups bread flour, yeast, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
• About five minutes before the end of the cycle (or when your machine signals), add the onions.
• After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
• Preheat oven to 350 deg.
• Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
• Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
• Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.

Steps:

• Heat vegetable oil in a large skillet over medium heat.
• Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
• Remove from heat; cool completely.
• Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.
• Stir in yogurt, caraway seeds, salt, and pepper.
• Add egg; stir well with a whisk.
• Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms.
• Stir in chopped onion.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
• Punch dough down; cover and let rest 5 minutes.
• With floured hands, knead dough 5 times.
• Shape into a round 7-inch loaf.
• Place loaf on a large baking sheet covered with parchment paper.
• Cover and let rise 30 minutes or until doubled in size.
• Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
• Preheat oven to 350°.
• Combine 1 tablespoon water and egg yolk; gently brush over dough.
• Sprinkle with 1/2 teaspoon kosher salt.
• Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.
• Cool on a wire rack.