Bread Baking Babes: Dark Onion Rye
I thought I would have to pass on this month's recipe, which was created by our very own Breadchick, who is the host for this month's challenge. But, decided that it wouldn't be too hard, because I already had starter in the fridge, and my Mixmaster would
do all the hard work. Plus, several of the Babes had baked test runs, and I could take advantage of their tips. And, how could I skip making rye bread? At one time, I made it several times a month, so it was too tempting to pass this up. Mary's recipe contains a small amount of onions in the starter, which I've never used before when I made rye bread. I would have used fresh onions, but decided it would be easier to use some Penzeys dried onions lurking in my pantry. I liked this bread very much, it makes great sandwiches. Next time, I'll use fresh onions, as my dried onions were a bit old, so the flavor was muted.
The title of the bread is Dark Onion RYe. However, the molasses I used wasn't the darkest variety, and the color of the bread was a tad light--but the great taste trumped that problem.
It was a very hot day when I made the bread, which helped the bread rise. Weather seems to affect making bread a great deal, judging from my own and other's experiences. I used Arrowhead Organic Rye flour and King Arthur Bread flour, which are both at my grocery store, I'm happy to report. The ratio of flour was 50/50.
Here's the bread, just before I slipped it into the oven. I have lots of photos of the bread out of the oven, but they're in another computer, which I don't have anymore. It all started when one of my ground squirrels peed on my laptop....but that's a story for another day.
Turkey burger using the bread, with chipotle barbecue sauce.
Breadchick (AKA Mary) worked hard developing this recipe, which you can find at her site. And please stop by the other Baking Babes' sites. As is the case with yeast bread, there are always delightful variations, due to differing climates, and the old bugaboo, flour.
Thank you, Mary! Great bread!
Bread Baking Babes
- A Fridge Full Of Food - Glenna
- Bake My Day - Karen
- Breadchick - Mary
- Cookie Baker Lynn - Lynn
- Grain Doe - Gorel
- I Like To Cook - Sara
- Living on bread and water - Monique
- Lucullian Delights - Ilva
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien (Our wonderful logo and Badge designer)
- Thyme For Cooking - Katie
- What Did You Eat? - Sher
the old bugaboo, love that! Specifically in this recipe so true!
Love the looks of your bread Sher, I don't mind you took a bite of my turkey burger just mail it as it is ok?
Posted by: Baking Soda | June 23, 2008 at 12:57 AM
This bread looks great. Amazing how fluffy and light it is. Fantastic!
Posted by: Lien | June 23, 2008 at 01:48 AM
I haven't made rye bread for years -- like maybe 25 years -- and now I wonder why not? I do love it, it makes great sandwiches, and unless you are mixing by hand (the rye flour is very hard to work), it's not any more complicated to make than other breads. Your photos are tempting me!
Posted by: Lydia (The Perfect Pantry) | June 23, 2008 at 03:54 AM
Your loaf looks marvelous! I'd love to have a bite of that scrumptious sandwich!
Cheers,
Rosa
Posted by: Rosa | June 23, 2008 at 04:01 AM
Looks really good!
Posted by: Sue (coffeepot) | June 23, 2008 at 05:31 AM
Loo9k how wonderfully risen your dough is! Wow! Mine didn't even come close. Yours is beautiful and your sandwich is divine. Yum.
Posted by: Glenna | June 23, 2008 at 11:44 AM
Sher, do you have room for me at the table for a turkey sandwich. That loaf looks wonderful. I'm glad it worked out for you.
Posted by: breadchick | June 23, 2008 at 12:51 PM
Um . . . you got me with that turkey burger sandwich girl! Rye is maybe my favorite and this is really a wonderful loaf.
Posted by: MyKitchenInHalfCups | June 23, 2008 at 01:16 PM
Wow, look how much yours rose! Glad to see it went well for you.
Posted by: Sara | June 24, 2008 at 08:56 PM
Beautiful loaf - and great job!
And ... ground squirrels? Um ... you'll have to elaborate maybe?
Posted by: DaviMack | June 25, 2008 at 03:01 AM
wow, Sher! It looks great and the photos are gorgeous!
Posted by: ilva | June 25, 2008 at 06:36 AM
the bread looks lovely and I am so glad my starter I made using breadchick's instructions was finished two days ago.
can't wait to give it a try :o)
P.S. hope you are feeling a bit better!!
Posted by: Astrid | June 25, 2008 at 02:40 PM
I tasted the bread a few minutes ago and I love love love it :o))
Posted by: astrid | June 28, 2008 at 12:53 PM
Wow, the crumb looks so light! I was expecting it to be much denser looking.
I'm starting to get quite scared about the flour though. When I first saw the recipe, I thought everything would be fine. Errrrm, we'll see....
Posted by: Elizabeth | June 29, 2008 at 03:45 PM
Ohhh, that looks gorgeous!
I'm so sorry I missed this one...but I'm finding it a challenge to get dinner on the table.... And mon mari is just slowly getting his appetite back.
But I could have eaten it all myself... I'm pretty sure I could!
Posted by: katie | July 07, 2008 at 02:43 AM