SOURDOUGH ONION RYE BREAD
Make and share this Sourdough Onion Rye Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
- At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
- Saute onions in olive oil until they become translucent.
- Remove from heat and add butter, water and salt.
- Cool to lukewarm (85 degrees F) and stir into starter.
- Add the rye flour and mix well.
- Add the white flour gradually, until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
- Shape into an elongate loaf.
- Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
- Preheat oven to 375 degrees F.
- Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
- Bake for 40 to 50 minutes.
- Remove from baking sheet and cool on wire rack.
- This bread could also be made using the dough cycle of your bread machine.
Nutrition Facts : Calories 1521.9, Fat 40.9, SaturatedFat 17.1, Cholesterol 61.1, Sodium 2540.1, Carbohydrate 256.8, Fiber 28.8, Sugar 6, Protein 36.2
SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)
A sourdough variation of Recipe #416868. Preparation time doesn't include the starter preparation.
Provided by Red_Apple_Guy
Categories Breads
Time 2h16m
Yield 12 rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix sponge and let ferment overnight at room temp (72F).
- Mix all other ingredients and let sit for 5 to10 minutes.
- Knead for 10 minutes.
- Stretch the dough and fold letter-style from top to bottom and side to side.
- Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
- Divide into 12 even pieces (80 g each) and shape into balls.
- Dust the balls lightly with flour (I use a sifter).
- Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
- Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
- Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
- Cool on rack.
TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS
These lovely little dinner or breakfast rolls are found everywhere in Belgium, and in most parts of France too. The last time I had them was a cosy Bed and Breakfast in Bruges, where they were served warm with fresh butter and boiled eggs for breakfast. They can vary in what type of flour is used, but they must always have the distinctive split, due to them being cut with the handle of a wooden spoon before baking. They are crusty and yet light inside, and make great sandwiches for picnics or a light lunch. This recipe is the result of numerous trial and error baking sessions, and the pistolets bread rolls are nutty and full of onion flavour. I start these off in the bread machine for ease when I am pushed for time, but they are just as easily made the more traditional way, mixing and proving by hand. NB: As one reviewer found out, baking can be a challenge, and in most cases an exact science. Do try to stick to the recipe as written - you won't be disappointed! Thanks!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Pistolets
Number Of Ingredients 10
Steps:
- To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
- Pre-heat the oven to 220C/425F/Gas mark 7.
- Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
- Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.
SOURDOUGH RYE
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time P1DT1h40m
Yield 24
Number Of Ingredients 13
Steps:
- The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
- The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C).
- Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
- Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g
SOURDOUGH ROLLS
Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!
Provided by e_prusia
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 14
Number Of Ingredients 8
Steps:
- Bring sourdough starter to room temperature.
- Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
- Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
- Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
- Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
- Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
- Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g
ONION ROLLS
This recipe for New York style Onion Rolls was posted in reply to a "recipe request" posting. BTW: They are very yummy!!....especially when they are still a bit warm and well buttered :) (Prep times include rising times)
Provided by Dee514
Categories Yeast Breads
Time 2h55m
Yield 14 Rolls
Number Of Ingredients 11
Steps:
- Combine warm milk, sugar, salt and butter.
- In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
- Add milk mixture, onion and 3 cups flour to the yeast mixture.
- Beat until smooth.
- Add enough additional flour to make a stiff dough.
- Turn dough out onto a lightly floured board.
- Knead until smooth and elastic (about 8-10 minutes).
- Place dough in a greased bowl, turning dough to grease the top.
- Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
- Punch dough down and divide into 14 equal pieces.
- Shape pieces of dough into round balls.
- Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
- Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
- Cut a small"X" into the tops of the rolls with a sharp knife or razor.
- Bake rolls in a preheated 400°F oven for 20 minutes.
- Brush rolls with the egg white/cold water wash.
- Bake rolls 5 minutes longer, or until done.
- Remove from baking sheets and cool on wire racks.
- ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.
SOURDOUGH DELI RYE
My take on Eric's Favorite Rye from TheFreshLoaf.com. If you don't have a rye sourdough starter, just use your white starter. Preparation time includes rise times for the sponge and the overnight rise in the fridge.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 12h45m
Yield 2 1.5 lb loaves, 25 serving(s)
Number Of Ingredients 10
Steps:
- Mix the sponge ingredients, cover and set at room temp until doubled in volume.
- Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
- Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
- Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
- Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
- Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
- Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.
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