Healthy Rye and Oat bread with dried onions and caraway seeds
Rye/Oat bread with dried onions and caraways seeds
Rye and Oat bread
Rye/Oat bread with dried onions and caraway seeds
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
- 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".
- 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.
- 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.
- 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.
- Find a warm spot in your kitchen and allow the bread to rise for 2 hours.
- 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.
- 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.
- When finished, your bread should have a nice deep brown color with an internal temperature of 195 degrees.
- 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!!!