* Exported from MasterCook *
Bread, Swiss Onion Rye Loaf
Recipe By : King Arthur Baking
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Dough
2 3/4 cups Bread Flour -- Unbleached, (326g)
1 1/4 cup rye flour -- medium, or pumpernickel flour, (128g)
1 1/2 teaspoons salt -- (9g)
1 teaspoons Deli Rye Flavor -- (to 2 tsp), optional, but VERY good
1 1/2 teaspoons instant yeast
1 to caraway seeds -- optional(to 2 tsp)
1 teaspoon cocoa -- black, or caramel color, optional;
for a med dark loaf
1 1/2 cups water -- (340g)
Filling
1 cup onion -- peeled and chopped, (142g)
1 tablespoon olive oil
1 cup Swiss cheese -- 1/4" diced, (113g)
We modeled this cheese-swirled rye loaf after that of a small family
bakery, then added some onions for a little extra zing. You'll enjoy
this hearty loaf on its own or as a great base for Reuben sandwiches.
PREP: 20 mins
BAKE: 20 to 30 mins
TOTAL: 2:20
YIELD: one 15" to 16" bâtard or 2 small loaves
To make the dough: Weigh your flour; or measure it by gently spooning
it into a cup, then sweeping off any excess. Combine all of the dough
ingredients - by hand, mixer, or bread machine - mixing and kneading
to form a smooth and shiny dough.
Place the dough into a greased bowl, turn to coat, and cover.
Place it in a warm spot to rise for 1 to 2 hours, until the dough has
expanded by at least a third.
Lightly grease (or line with parchment) a baking sheet.
To assemble the loaf: Turn the dough out onto a lightly greased or
floured surface, then pat it out into a 12" square.
Sauté the onions in 1 tablespoon olive oil until lightly browned.
Sprinkle the dough with the onions and cheese.
Fold it into thirds (like a letter) to enclose the onions and cheese.
Form it into a 15" to 16" fat baguette - in other words, a bâtard.
(Or divide and shape it into two smaller loaves).
Place the loaf/loaves on the baking sheet, and cover lightly with
greased plastic wrap or a dough cover.
Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size.
To bake the bread: Toward the end of the rise, preheat the oven to 400F.
Just before placing the bread into the oven cut 4 to 5 diagonal
slashes across the top, each about 1/4" deep.
Spritz the bread with water, then place it into the oven.
Bake it for 15 minutes, then reduce the oven heat to 350F and bake
for an additional 15 minutes (for 1 large loaf). For two smaller
loaves, check after an additional 10 minutes. Bread is done when an
instant-read thermometer inserted into the center registers 190F.
Store the bread, well-wrapped, at room temperature for up to 5 days
or in the freezer for up to 3 months.
Tips: As with any loaf containing rye, allowing it to cool for
several hours or overnight will reduce the slight gumminess that rye
has when it first comes out of the oven. But with this bread, it'll
be hard to wait, as its aroma is so enticing!
S(Internet address):
https://www.kingarthurbaking.com/recipes/swiss-onion-rye-loaf-recipe
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Per Serving (excluding unknown items): 103 Calories; 2g Fat (20.1%
calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2021 - 0424