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Hearty Sour Rye Bread

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Hearty Sour Rye Bread

Hearty Sour Rye Bread

This recipe serves 12. One serving contains 189 calories, 8g of protein, and 5g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up egg, bread flour, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat vegetable oil in a large skillet over medium heat.
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
2
Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
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OnionOnion
3
Remove from heat; cool completely.
4
Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes. Stir in yogurt, caraway seeds, salt, and pepper.
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Caraway SeedsCaraway Seeds
PepperPepper
YogurtYogurt
SugarSugar
WaterWater
YeastYeast
SaltSalt
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BowlBowl
5
Add egg; stir well with a whisk.
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EggEgg
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WhiskWhisk
6
Lightly spoon flours into dry measuring cups, and level with a knife.
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Measuring CupMeasuring Cup
KnifeKnife
7
Add 2 cups bread flour and rye flour 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).
Ingredients you will need
All Purpose FlourAll Purpose Flour
Rye FlourRye Flour
DoughDough
OnionOnion
YeastYeast
8
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.
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Cooking SprayCooking Spray
DoughDough
PunchPunch
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BowlBowl
9
With floured hands, knead dough 5 times. Shape into a round 7-inch loaf.
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DoughDough
10
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.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
KnifeKnife
11
Preheat oven to 35
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OvenOven
12
Combine 1 tablespoon water and egg yolk; gently brush over dough.
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Egg YolkEgg Yolk
DoughDough
WaterWater
13
Sprinkle with 1/2 teaspoon kosher salt.
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Kosher SaltKosher Salt
14
Bake at 350 for 35 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
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Wire RackWire Rack
OvenOven
DifficultyExpert
Ready In45 m.
Servings12
Health Score5
Vegetarian
DietsLacto Ovo Vegetarian
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