Bread of the Week--Onion Rye Bread

Onion Rye Bread
Great Bread Machine Recipes Copyright 1992

1 teaspoon active dry yeast
1 teaspoon caraway seeds
¾ cup bread flour
2 tablespoons onion soup mix
¾ cup rye flour
½ cup whole-wheat flour
1 tablespoon butter
4 teaspoons milk
2 teaspoons olive oil
2 teaspoons vinegar
1 ½ teaspoons molasses
4 ½ ounces warm water

Add ingredients per your bread machines instructions.

Makes 1 1-lb loaf.
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I'm still on a bread kick. A nice piece of toast makes for a quick breakfast in the morning and generally breads don't require any special ingredients which is nice.

I had a little trouble with this. I often have to add a bit more water to a recipe which is normal when making bread but I had to add a LOT more to this recipe and it was still a very stiff dough. It actually came out alright but I'd be curious to see what a little wheat gluten would due. It was a bit denser than the breads I've made with gluten. This cookbook usually includes it as an optional ingredient when it might help the texture but it wasn't listed for this recipe.

I enjoyed the flavor although it wasn't very oniony. Most of what was left in the half-package of soup mix I had left was powdered broth, not onions. I meant to add more dried onion out of my spice cupboard but I forgot. We ate a lot of rye bread growing up so this was very comforting.

If anyone thinks I should start copying the amounts for the larger loaves too, let me know. My machine only makes 1-lb loaves I can give the larger amounts too if anyone is interested.

Question of the Day: Are you shocked by the price of bread lately? Silly question - the price of everything in the grocery store is getting rather shocking.