Sour Onion Rye
Yesterday I made 2 loaves of my favorite rye with caraway seeds and bread spices. I decided to skip the sugar and swap with Black Strap Molasses. It was delicious as usual and the party I brought it to devoured most until the puppy got his way when no one was watching. I'll take that as a complement I guess.
After staying up last night watching the late coverage of the Olympics (3:30) ugh, the last thing I did before closing my eyes was assemble the rye sour for the next day. Today I re-hydrated some dry onions in hot water and using the water from that process, mixed a batch of Onion Rye. The crust appears dark, partially because I baked it a little hard to crisp the crust and partially due to the dark sesame and poppy seeds. I use my everything seed mix usually reserved for bagels. There are garlic chips, salt white and black sesame and poppy seeds. All held in place with an egg wash.
This makes a great sandwich if it lasts that long. I gave the second loaf to a helpful neighbor for dinner.