Submitted by dwg302 on June 11, 2007 - 9:16am
Hello,
Does anyone have any recommendations for turning your sourdough rye into an onion rye? i've been using the 40% Caraway Rye recipe in the Hamelman book lately and would love any suggestions about adding onion to it. thanks,
david
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Onions
David, Hamelman's Roasted Potato bread details his approach to frying up some onions and adding it to the dough. That's not a sourdough but it shouldn't make any difference. You can also just dice up some onions, a cup or so and toss them in raw with the flour. I suppose they might give you a scritch more liquid to account for, Hamelman adjusts with a slight reduction in water.
Raw/fried onion
I've just discovered the huge difference between adding raw onion to the dough to sautéing it first. The latter gives a much more oniony, slightly sweet flavour to the bread. Definitely the way to go for me.
Re: Onion Rye
Both Reinhart and Beranbaum have recipes for "New York Deli Rye", which is usually a soft pan-baked rye with onions and herbs.
But for artisan rye with onions, I just chop 1/3 of a white onion fine and brown it in a little olive oil or butter. Let cool, then add to dough during the mixing or kneading stage. Works fine.
sPh