Whole Rye Experiment #2

This was an experiment to see what would happen with a straight one-to-one substitution of whole rye flour over unbleached wheat flour for the Grandmother Bread recipe. I did add a few other ingredients though. It did pretty well, but there were some issues once baking. It fell flat. Apparently it was just too wet and I over-proofed it too. Maybe it needed more flour. The flavor when it came out though...yum! The way the onion played in this loaf was superb!

It was however one of the first times using my new proofing baskets!

Whole Rye Experiment #2

Ingredients: 
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast
1/4 onion, finely chopped
1 egg
1/2 cup milk powder
3 cups whole rye flour
1 tsp salt

Directions:
1) Dissolve molasses into water and add yeast to proof.
2) Add flour, salt, and milk powder to mixing bowl and combine. Make a well in the middle.
3) Add liquid mixture, onion, and beaten egg to the dry mixture. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. This will tend to be a lot stickier than other doughs.
5) Knead by machine for 5-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.