Sourdough Onion rye bread

Name: Sourdough Onion rye bread
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups dark rye flour; 1 cup whole wheat flour; 4 cups white flour; 1 medium Onion diced; 1 cup sourdough starter; 4 Tsp olive oil; 4 teaspoon salt; 4 Tsp sugar; 2 Tsp caraway seeds; 1 teaspoon dry yeast

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.

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Ingredients

12 servings

3 cupsdark rye flour
1 cupwhole wheat flour
4 cupswhite flour
1medium Onion diced
1 cupsourdough starter
4 Tspolive oil
4 teaspoonsalt
4 Tspsugar
2 Tspcaraway seeds
1 teaspoondry yeast

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Steps

1

Mix all wet ingredients together in a large bowl.
2

Stir in all dry ingredients except dry yeast.
3

Knead the dough until smooth for about 10 minutes.
4

Allow the dough to rest and ferment to develop flavor for about 4~8 hours depending on your schedule.
5

Mix in 1 teaspoon of yeast and allow the dough to rest for about 2~3 hour until double in side.
6

Score the bread and bake for 50 minutes in a water bathed oven at 400F.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on July 29, 2017 02:04

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!