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Healthy Rye and Oat bread with dried onions and caraway seeds

Updated on March 17, 2013

Rye/Oat bread with dried onions and caraways seeds

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Rye and Oat bread

Nothing nourishes the soul like a fresh piece of bread you made. It's the best!
Nothing nourishes the soul like a fresh piece of bread you made. It's the best! | Source
Gather all your ingredients
Gather all your ingredients | Source
Remember, since you are not weighing your flour, to scoop it from the bag with a spoon and then add to the measuring cup. It will be way more accurate and it saves on flour!
Remember, since you are not weighing your flour, to scoop it from the bag with a spoon and then add to the measuring cup. It will be way more accurate and it saves on flour! | Source
It looks like everyone is in the pool!
It looks like everyone is in the pool! | Source
Whisk the dry ingredients together.
Whisk the dry ingredients together. | Source
When you are bench-proofing your yeast, this is the activity you are looking for. It should smell good and "yeasty", too. If not, you may have some dead yeast. Check the expiration date.
When you are bench-proofing your yeast, this is the activity you are looking for. It should smell good and "yeasty", too. If not, you may have some dead yeast. Check the expiration date. | Source
Add your liquid into the flour.
Add your liquid into the flour. | Source
This dough will seem like there is not enough liquid. Keep stirring with a spatula and all the ingredients with incorporate. It will take some upper body strength.
This dough will seem like there is not enough liquid. Keep stirring with a spatula and all the ingredients with incorporate. It will take some upper body strength. | Source
The dough will look a little ragged but you will soon transform it with your kneading.
The dough will look a little ragged but you will soon transform it with your kneading. | Source
This is the consistency you are trying to achieve with the kneading. Don't be shy. You can't over knead.
This is the consistency you are trying to achieve with the kneading. Don't be shy. You can't over knead. | Source
All ready for it's rising time.
All ready for it's rising time. | Source
This is very dense bread so the rise is not going to be as dramatic as if you were using white flour.
This is very dense bread so the rise is not going to be as dramatic as if you were using white flour. | Source
The second rise happens in the dough pan on top of the stove as the oven heats up.
The second rise happens in the dough pan on top of the stove as the oven heats up. | Source
The smell is amazing!
The smell is amazing! | Source
You will have to restrain yourself from slicing off a piece too soon. Rye needs to cool completely.
You will have to restrain yourself from slicing off a piece too soon. Rye needs to cool completely. | Source
I am going to have to taste test it of course but the rest is going in the freezer for my Tempeh Ruebens this weekend!
I am going to have to taste test it of course but the rest is going in the freezer for my Tempeh Ruebens this weekend! | Source
Tempeh ruebens coming up! Check out the blog for all the instructions!
Tempeh ruebens coming up! Check out the blog for all the instructions! | Source
You want to put a light coating of butter or oil on the bread for that beautiful browning.
You want to put a light coating of butter or oil on the bread for that beautiful browning. | Source
I just heat all the elements in the same pan. The cheese is already on the bread so these sandwiches are almost ready.
I just heat all the elements in the same pan. The cheese is already on the bread so these sandwiches are almost ready. | Source
Oh I wish I could share this with you, it is just full of love and flavor!
Oh I wish I could share this with you, it is just full of love and flavor! | Source
Lucy was my tour guide to this amazing food stand in Munich! She's shy!
Lucy was my tour guide to this amazing food stand in Munich! She's shy! | Source
I didn't need lunch after this stop.
I didn't need lunch after this stop. | Source
Yes, I did buy it. It tasted like a cauliflower and broccoli mix.
Yes, I did buy it. It tasted like a cauliflower and broccoli mix. | Source

Rye/Oat bread with dried onions and caraway seeds

Prep time: 3 hours 30 min
Cook time: 45 min
Ready in: 4 hours 15 min
Yields: One loaf of bread

Oat/Rye bread with dried onions and caraway seeds

  • 2 cups King Arthur's rye flour blend or, light rye flour
  • 1 and 3/4 cup oat flour
  • 1/4 cup vital wheat gluten
  • 2 tablespoons potato flour, or white
  • 1/4 cup powdered non-fat dry milk
  • 2 teaspoons fast rise yeast, bread machine yeast works too
  • 2 teaspoons salt, kosher or sea salt
  • 2 tablespoons caraway seeds
  • 3 tablespoons dried chopped onion
  • 2 tablespoons vegetable oil
  • 1 and 1/2 cup lukewarm water, around 100 degrees

Rye/Oat bread

  1. When baking bread, I always start by heating up the oil and water in a measuring cup. Follow the temperature guidelines on the yeast. When the water/oil mixture come to temperature, whisk in the yeast and let it sit on the counter. It will develop a foamy head and yeasty smell. This is called "bench-proofing".
  2. Measure out all the dry ingredients in a large mixing bowl and whisk them together. Add your water/yeast and oil mixture once it has proofed. Using a large kitchen spatula bring all the ingredients together to form a ball.
  3. Transfer the ball to a floured surface. I use my sil-pat, but you can do this on your flour covered kitchen counter as well. A sil-pat works well and keeps the counter clean. Knead the dough by hand for 8-10 minutes until it becomes very smooth. As you are kneading, try only flouring your hands to keep the dough from sticking to them. You want to add the least amount of flour you can as you knead.
  4. Prepare a large see-through container for the dough to rise by rubbing the whole interior with a small amount of oil. That will allow the dough to rise unimpeded.
  5. Find a warm spot in your kitchen and allow the bread to rise for 2 hours.
  6. Prepare the loaf pan by also rubbing the interior with a small amount of oil. Shape your dough to fit in the pan and let it rise for another hour. Slash the top with a razor blade or sharp knife.
  7. Turn oven on to 375 degrees and allow it to pre-heat for an entire hour. You want a perfect temperature saturation. Place the pan with the bread in the oven and bake for 40-45 minutes. Halfway through this cooking time, turn the loaf 180 degrees to vary the heating position.
  8. When finished, your bread should have a nice deep brown color with an internal temperature of 195 degrees.
  9. Allow the bread to completely cool. Rye bread will tbe gummy if you cut it before it cools. When ready, cut and enjoy now, or freeze for later.

Rye/oat bread with dried onion and caraway seeds

If you have read any of my other recipes you will know that my husband and I travel to Europe. When we travel we usually stay in a rental apartment instead of a hotel. The reasons are many for doing this but the main one for me is to have access to a kitchen. Yes, I know, one of the coolest experiences in a foreign country is trying the local restaurants, which we do. In fact, it has inspired many a blog but the idea of racing out the door in the morning to find breakfast is not my idea of a vacation. So when we first arrive in a new city we hit the local market and grocery. One of the coolest markets I have ever been to is in Munich, Germany. It is called the Viktualienmarkt. It is where all the local chefs go to find the freshest ingredients of the day. One of my favorite stalls is an all vegan vendor that makes a wide variety of sandwich spreads, deserts, and their very own bread. All of the ingredients in their amazing products are grown locally, many at their own farm. They grow the grain, grind the grain and bake the bread. Although I will never be able to produce the breads that came out of their ovens, they have inspired me to create my own. If you ever get to Munich look for the stall thats labeled Lebe Gesund/Guter Neu Jerusalem. Ask for Lucy. She speaks fluent German and British English. She also is the best guide for your experience because everything she will point out to you she will also hand you a sample. You can see pictures of this amazing stall at the end of the food photos in this blog. It is an experience to remember. In fact, it makes me want to just book another trip!!!

Rye/Oat bread with diried onions and caraway seeds

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