The following question is directed towards those forum members making onion rye breads.."What percentage of re-hydrated minced dried yellow onions are you using compared to the total amount of flour in your rye bread recipes??"..I am trying to come up with a N.Y. Delicatessan-style seeded onion rye bread that I can bake in a Pullman pan so the crust is not too tough for my mother to chew with dentures..Below is the recipe I first created last week..Great deli rye flavor, but little onion taste..I made the mistake (??) of not using the water used to soak the dried onions in the recipe, for fear that it might bake out with too strong of an onion taste..My second question is, "Would the recipe have tasted OK if I had included the soak water; or do I need a greater amount of dried onions for this recipe??"..The recipe I created follows..

Pain de Mie N.Y. Delicatessan-style Seeded Onion Rye Bread

Sponge:

545g (19.21 oz.) water, 100F

250g (7.58 oz.) coarse rye flour

120g (5.46 oz.) bread flour

15g (0.53 oz.) organic granulated cane sugar

1 3/8 teaspoon (0.15125 oz.) SAF Gold instant yeast

Final Dough:

Contents of sponge

35g (1.23 oz.) dried, minced yellow onions (1/4 cup)--soaked in 70F tap water for 30 minutes, absorbing...

87g (3.07 oz.) water

595g (1 lb. 4.97 oz.)(20.97 oz.) bread flour

16g (0.56 oz.) fine sea salt

25g (0.88 oz.) caraway seeds

Thanks for any advice in helping me to troubleshoot this recipe!!..

Bruce