PR 100% Sourdough Rye Bread...seeds?

I haven't made that bread in a couple years, but I always made it with caraway seeds. But rye breads are also good with flax seeds (soaked over night before mixing) and sunflower seeds. A mix of seeds in also good.

David

Andrea,

This is one of my favorite breads and I get complements from the seeds.

I use a blend of seeds on bagels that is referred to as "Everything". I make this onion rye more often so I usually have a zip lock bag of seeds in the pantry. Toasted Sesame, poppy, caraway, garlic chips and other lesser known varieties sometimes. Almost forgot, I also add course Kosher salt in the mix.

I have taken to giving the dough an egg wash after proofing, then I librally sprinkle the seeds over and slash.

The other thing I do with this style bread is to take 1/2 of the water called for and boil it in the microwave, and dump 1/4 Cup of dry onions into the hot water. It has to be dry onions. Let it sit for 15 or so minutes to steep and cool and add the remaining cold water to lower the temp to the normal range of 74-78F.The onion infused water adds incredible depth to the flavor. It changes the bread from simple deli style rye to something incredible.

This bread is very flavorful and aromatic. Enjoy!

Eric

The dry onions have a more powerful flavor for some reason. I suppose the flavor is concentrated during the drying process. Onions are something like 80% water and it would be harder to get the flavor out if they were fresh. I tried it one time and didn't get anywhere near the effect. I use Penzies but the grocery store variety work fine. After re hydration I toss the water in with the onions into the dough.

If this sounds good to you David, make a batch of Norms Onion rolls. For those I strain the onions out, use the water to make the dough up and put the onions on the top with poppy seeds. Unbelievable flavor. Here is a link Floyd put together that highlights some of the efforts at this wonderful bread product.

Eric