Black Forest Onion Rye Bread Recipe

3      Reviews by:    Daniel R. Ross   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. Food Category:    Bread Cuisine Origin:    German    Servings:20 Nutrition facts:177 calories3.1 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours, 45 Minutes Cook Time:   40 Minutes Total Time:   3 Hours, 25 Minutes

INGREDIENTS

• 1/4 cup butter or margarine
• 2 medium onions, finely chopped
• 2 teaspoons caraway seed
• 2 packages active dry yeast
• 2 cups warm (105° to 115° F) water
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups medium rye flour
• 4 1/2 to 5 cups bread flour
• 1 egg, slightly beaten with 1 teaspoon water
• 2 teaspoons coarse or kosher salt

DIRECTIONS

• 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. 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. 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).
• 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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