Here is a nice recipe from King Arthur Flour Company for you to try. Would
be wonderful when you have guests over for the holidays or to take to a party.
PARTY ONION-RYE BREAD
This pleasantly dense loaf can be sliced nice and thin, making it ideal for
hors d'oeuvres or a smorgasbord.
1 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup medium rye flour
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 tablespoons minced dry onions
1 3/4 teaspoons instant yeast
1 teaspoon Deli Rye Flavor (optional, but delicious)
1 teaspoon salt
1 teaspoon caramel color (optional, for best color)
1 tablespoon vegetable oil
3/4 cup warm water
KNEADING AND RISING: Combine all of the ingredients, and mix and knead the
dough - by hand, mixer, or bread machine - just until smooth, about 10
minutes. (If you're using a bread machine, cancel the machine after 10
minutes of kneading.) Add additional water or flour if needed - the dough
should be somewhat stiff, but should also be smooth and elastic. Allow the
dough to rise for 1 hour, until slightly puffy, then turn it out onto a
lightly greased work surface.
SHAPING AND BAKING: To make a "party" rye loaf (hors d'oeuvre-sized
slices), shape the dough into a 12-inch log and place it seam-side down in
a greased 12 1/4 x 2 3/4 x 2 1/2-inch party or cocktail rye loaf pan.
Alternatively, shape the dough into a log, and place it in a standard 8 1/2
x 4 1/2-inch loaf pan. Cover the dough and let it rise for about 1 hour, or
until it's just crowned over the rim of the pan (for the party loaf pan),
or is just even with the rim of the standard pan.
Bake the bread in a preheated 350F oven for 25 to 30 minutes, or until its
internal temperature registers 190F on an instant-read thermometer. Remove
the bread from the oven; wait 5 minutes, then turn it out of the pan onto a
rack to cool. Yield: one party loaf, or one small standard loaf.
>From: King Arthur Flour
http://ww3.kingarthurflour.com/cgibin/start/offer-a2.html?cust=403842-C