Ingredients with Measurements:
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 1/2 tsp active dry yeast
- 1 tsp salt
- 1 tbsp honey
- 1 1/2 cups warm water
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, chopped
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Cast iron skillet
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the rye flour, all-purpose flour, yeast, and salt.
2. In a separate bowl, whisk together the honey and warm water until the honey is dissolved.
3. With the mixer running on low, slowly pour the honey water into the flour mixture.
4. Add the olive oil and continue to mix until a dough forms.
5. Knead the dough with the dough hook attachment for 5-7 minutes until smooth and elastic.
6. Place the dough in a large mixing bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
7. While the dough is rising, caramelize the onions. Heat the butter in a cast iron skillet over medium heat.
8. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20-25 minutes.
9. Add the brown sugar and balsamic vinegar to the skillet and stir to combine. Cook for an additional 5 minutes until the onions are caramelized and sticky.
10. Preheat the oven to 375°F.
11. Punch down the risen dough and turn it out onto a lightly floured surface. Knead in the caramelized onions and chopped rosemary until evenly distributed.
12. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
13. Let the dough rise for an additional 30 minutes.
14. Bake the bread for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
15. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
1 loaf, serves 8-10
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 38g
Protein: 5g
Sodium: 300mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used in place of rye flour.
- Maple syrup can be used in place of honey.
- Red wine vinegar can be used in place of balsamic vinegar.
- Thyme or sage can be used in place of rosemary.
Variations:
- Add chopped walnuts or pecans to the dough for added texture.
- Top the bread with grated Parmesan cheese before baking.
- Use the caramelized onion mixture as a topping for grilled chicken or steak.
Tips and tricks:
- Be patient when caramelizing the onions, as it takes time to get them to the perfect golden brown color.
- Use a sharp knife to slice the bread, as it can be dense and chewy.
- Store any leftover bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store any leftover bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
Serve the bread sliced and arranged on a wooden cutting board with a sprig of fresh rosemary for garnish.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Serve the bread alongside a charcuterie board with cured meats and cheeses.
- Pair with a hearty soup or stew for a comforting meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the bread is not rising properly, make sure the yeast is fresh and the water is warm but not too hot.
- If the bread is too dense, make sure to knead the dough thoroughly and let it rise for the full amount of time.
Food safety advice:
Make sure to cook the bread to an internal temperature of 190°F to ensure it is fully cooked and safe to eat.
Food history:
Rye bread has been a staple in Northern and Eastern European cuisine for centuries. Caramelized onions add a sweet and savory flavor to the bread, while rosemary adds an earthy aroma.
Flavor profiles:
The bread has a nutty, slightly sweet flavor from the rye flour and honey, with a savory kick from the caramelized onions and rosemary.
Serving suggestions:
Serve the bread warm with a smear of butter or cream cheese.
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