Rye Onion Bread
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

4 cups Rye Flour (whole grain)
1 Onion
1/4 tsp. Ginger, ground *
1/4 tsp. Vitamin C (Ascorbic Acid), crystals *
1 tbsp. Soya Lecithin, liquid *
1/4 cup Molasses
1 tbsp. Caraway Seeds
2 tbsp. Dill Weed, dry
2 cups Water, warmed to 52°C. (125° F.)
4 tsp. Dry Yeast
* Optional dough enhancer

(To enlarge the photo of the Rye Onion Bread, click on the photo or link)

Preparation

Rye Onion Bread is a great tasting vegan bread whether eaten plain or toasted; however, like all 100% rye breads, it is quite heavy.

This is a healthful, whole grain bread recipe for any sandwich or just to eat with a salad or meal.

Add the dry ingredients to a mixing bowl or to the bread maker container as follows: Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the water.)

Puree the onion in about 1/2 cup of water in a blender.

Start the mixing process by adding the onion/water mixture to the dry ingredients, and wash the blender container out with a 1/2 cup of water, adding it to the mixing bowl followed by the yeast. Then add additional water as needed to obtain a dough concistency. The total kneading time should be approximately 20 minutes.

Place a thin layer of flour on a bread board or clean counter top. Place the dough on the flour and form into a loaf. Place on a terracotta or other baking pan or pizza stone coated with a little flour, to keep the bread from sticking. If desired, cut a 1/4 inch deep slice in the top of the bread to control the way the bread splits during the baking process (see photo).

Baking

Set the warming drawer of your oven to low, or the oven to a warm setting 40-45°C (110-120°F). Be careful that the oven does not overheat. Place the baking pan or pizza stone in the drawer or oven to raise the dough.

When the dough is slightly over double the size, turn the oven heat up to 175-180°C (350-360°F). Bake for approximately 45 minutes. When the crust is firm, but not crispy, the bread is done. Remove the bread from the oven.

Enjoy!

Ingredients Information

Dill Weed, Dried Leaves

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured

Onions, Yellow

Rye Berries

Vitamin C (Ascorbic Acid)

Yeast

Utensils and Equipment Information

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Mixer

Pizza Stone

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!