Swiss Onion Rye Loaf - Powerful Handmade site

Swiss Onion Rye Loaf

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Swiss Onion Rye Loaf

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We modeled this cheese-swirled rye loaf after that of a small circle of relatives bakery, then added some onions for slightly further zing. You’ll experience this hearty loaf by itself or as an excellent base for Reuben sandwiches.

At a look

Prep
Bake
Total
Yield
one 15″ to 16″ bâtard, or 2 small loaves

Nutrition knowledge

Ingredients

Dough

  • 2 three/four cups King Arthur Unbleached Bread Flour
  • 1 1/four cups rye flour or 1 1/four cups pumpernickel flour
  • 1 half teaspoons salt
  • 1 to two teaspoons Deli Rye Flavor, non-compulsory, however VERY excellent
  • 1 half teaspoons immediate yeast
  • 1 to two teaspoons caraway seeds, non-compulsory
  • 1 teaspoon burnt sugar syrup or caramel colour, non-compulsory, for a medium darkish loaf
  • 1 half cups water

Filling

  • 1 cup peeled and chopped onion, sautéed in 1 tablespoon olive oil till calmly browned
  • 1 cup 1/four” diced Swiss cheese

Dough

  • 11 half oz King Arthur Unbleached Bread Flour
  • four half oz rye flour or four five/eight oz pumpernickel flour
  • 1 half teaspoons salt
  • 1 to two teaspoons Deli Rye Flavor, non-compulsory, however VERY excellent
  • 1 half teaspoons immediate yeast
  • 1 to two teaspoons caraway seeds, non-compulsory
  • 1 teaspoon burnt sugar syrup or caramel colour, non-compulsory, for a medium darkish loaf
  • 12 oz water

Filling

  • five oz onion, peeled, chopped, and sautéed in three/eight ounce olive oil till calmly browned
  • four oz Swiss cheese, diced in 1/four” items

Dough

  • 326g King Arthur Unbleached Bread Flour
  • 128g rye flour or 131g pumpernickel flour
  • 1 half teaspoons salt
  • 1 to two teaspoons Deli Rye Flavor, non-compulsory, however VERY excellent
  • 1 half teaspoons immediate yeast
  • 1 to two teaspoons caraway seeds, non-compulsory
  • 1 teaspoon burnt sugar syrup or caramel colour, non-compulsory, for a medium darkish loaf
  • 340g water

Filling

  • 142g onion, peeled, chopped, and sautéed in 11g olive oil till calmly browned
  • 113g Swiss cheese, diced in 1/four” items

Instructions

  1. To make the dough: Combine the entire dough elements — through hand, mixer, or bread device — blending and kneading to shape a clean and glossy dough.
  2. Place the dough right into a greased bowl, flip to coat, and canopy.
  3. Place it in a heat spot to upward push for 1 to two hours, till the dough has expanded through no less than a 3rd.
  4. Lightly grease (or line with parchment) a baking sheet.
  5. To bring together the loaf: Turn the dough out onto a calmly greased or floured floor, then pat it out right into a 12″ sq..
  6. Sprinkle the dough with the onions and cheese.
  7. Fold it into thirds (like a letter) to surround the onions and cheese.
  8. Form it right into a 15″ to 16″ fats baguette — in different phrases, a bâtard. (Or divide and form it into two smaller loaves).
  9. Place the loaf/loaves at the baking sheet, and canopy calmly with greased plastic wrap or a dough duvet.
  10. Allow the bread to upward push for 1 to one half hours, or till doubled in dimension.
  11. To bake the bread: Toward the top of the upward push, preheat the oven to 400°F.
  12. Just earlier than putting the bread into the oven lower four to five diagonal slashes around the best, every about 1/four” deep.
  13. Spritz the bread with water, then position it into the oven.
  14. Bake it for 15 mins, then cut back the oven warmth to 350°F and bake for an extra 15 mins (for 1 huge loaf). For two smaller loaves, test after an extra 10 mins. Bread is finished when an instant-read thermometer inserted into the middle registers 190°F.
  15. Store the bread, well-wrapped, at room temperature for as much as five days or within the freezer for as much as three months.

Nutrition Information

  • Serving Size30g
  • Servings Per Batchabout 30 servings
Amount Per Serving:
  • Calories79 cal
  • Calories from Fat
  • Total Fat2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol3mg
  • Sodium126mg
  • Total Carbohydrate13g
  • Dietary Fiber1g
  • Sugars
  • Protein3g

* The diet knowledge supplied for this recipe is made up our minds through the ESHA Genesis R&D device program. Substituting any elements would possibly alternate the posted diet knowledge.

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