Rye with Everything
Today I made a batch of my favorite rye and decided to go all out for a flavor treat. The first thing I did was borrow Norms idea of using the water for re hydrating dry onions as part of the dough water. That alone guaranteed the kitchen would smell like "Heaven" or a Jewish Bakery which could be the same place it turns out.
Next I added a few slices of old rye that I have saving for this occasion for altus. I soaked the old bread and squeezed the water out and added it into the dough.
After the dough was shaped I borrowed Mark Sinclair's idea for egg wash on rye and topped the proofing loaf with some of the re hydrated onion, white India poppy seeds, blue poppy seeds.
It looks and smells wonderful. I'll post the crumb later after the corned beef arrives:>)
ADDED BY EDIT: I just posted the crumb image. The bread is only 2 hours old and it's very good. The aroma is mildly onion and caraway. The 20g of seeds is about right for our taste. I'll do this again, the onion and garlic is a nice addition to this old friend.