Tomato Onion Rye Bread

READY IN: 2hrs 50mins
SERVES: 20
YIELD: 2 lb-loaf
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Measure wet ingredients (water and tomato sauce to equal 1-2/3 cups, PLUS 1 tablespoon MORE water, molasses, olive oil, and lemon juice) into ABM pan.
  • Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl.
  • Spoon dry ingredient mixture into ABM pan.
  • Measure bread machine yeast ~ add it to one corner of the ABM pan.
  • Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan.
  • Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM).
  • Check dough after machine has mixed for about 5-8 minutes ~ push any visible flour from corners of pan into dough with a spatula ~ check dough for a nice smooth consistency; if dough appears too dry or shaggy, then add 1 teaspoon water ~ if dough appears too wet, add 1 teaspoon flour.
  • Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour!
  • For baking in the oven after using the DOUGH cycle, pour dough out onto a plastic mat (or onto table or counter top) sprayed with cooking spray.
  • Punch down the dough and shape into a loaf; place dough into a 10-5/8 x 5-1/2 x 2-3/4 loaf pan sprayed with cooking spray; slash dough diagonally three times; let dough rise again for approximately 40 minutes, or until dough is 1 1/2 inches above baking pan.
  • Preheat oven to 350°F (glass) ~ or preheat oven to 375F (metal pans).
  • Bake in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 350F for 20 minutes ~ check loaf and tent with foil if bread is browning too fast ~ bake another 10 minutes for a total bake time of 30 minutes.
  • Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes.
  • For a soft buttery crust, brush about 2 tablespoons melted butter over entire outside surface of bread (top, bottom, and sides). Cool completely, then place bread into a plastic bread bag for storage at room temperature.
  • Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.