The Onion Dill Rye Quest
How can I make an authentic rye bread with those onion and dill undertones? That is what I asked myself after sampling a loaf made by a local commercial bakery. It was caramel colored, soft crusted, denser than white but just a touch sweet – and the onion and dill flavor of course. So far I’ve made two attempts — the second coming close. Here are the steps I took:
Loaf One – Hearty German Rye
I bought my bag of rye flour and on the back was a recipe for a hearty German style loaf. I thought, OK I’ll try it and add my modifications. The original recipe is here. I halved it, didn’t have any gluten or caraway and added 1 tsp. dill and 1/2 cut of onions.
Step 1: Assemble the ingredients.
In the right side of the photo, you’ll notice a container. I keep all my baking products in containers and zip lock bags. This keeps things organized and deters bugs. In the left side of the photo, notice the bread machine container. I always pull the container out of the machine to add the ingredients; it helps keep the machine clean.
Step 2: Fill the container and bake. I put the dry ingredients into the container – making a hill in the center with the flour. Next, put the wet ingredients (except the yeast and water) around the sides of the flour hill. Dissolve the yeast in the very warm water in a measuring cup and let it stand for a minute. Make a well in the flour hill and pour the yeast water into the well. Let it set for a minute; this lets the yeast start working. Carefully carry the container over to the machine and snap it into place.
Set the machine to a light crust and start the machine. Three hours later – your bread is done.
Step 3: Remove and cool the bread. Take the container out of the machine and invert over a wire rack. Let cool.
The machine’s kneading arm remains in the bottom of the loaf. I’m not sure if all bread machines do this — this is an old machine and I haven’t explored newer models. Removing it unfortunately leaves a hole in the loaf at that location. I usually rub some butter on the top crust.
Step 4: Cut and bag. Using a bread knife, cut the bread into slices. You may want to just tear it apart – that’s up to you. I like to use mine for sandwiches. If you have too much, bread freezes well. TIP: I slice, then freeze so I can take out just as many as I need at a time.
So, how was it you ask. Hmm, not so good. The color and denseness ware excellent. However, it had (to me) a strange taste – I couldn’t taste any dill and where was that rye flavor? I’m sorry to say I threw this loaf away.
Loaf Two – Basic Rye with Onion and Dill
After the failure described above, I did some research – seems that the actual flavor for which I searched was produced by caraway seeds. Who knew? So, off to the store I went and bought some caraway seeds. I’m not a fan of seeds in bread – that’s just me. The store didn’t have any ground caraway. So, then I go to my local department store and look for a spice grinder. (You’d think I’d have one huh?) They didn’t have one — but they did have a mortar and pestle.
Ok, I thought, I can grind them myself the old fashioned way. Big mistake! I got a blister and didn’t get much grind. So I decided to use the seeds as is and see if it results in the proper flavor. I’ll get a real spice grinder next time I’m at a larger department or kitchen store.
Step 1: Assemble the ingredients. I used my trust Joy of Cooking cookbook and found the Dill Bread recipe in the Yeast breads section. Cottage cheese – in bread – who knew? I changed the bread ratio to 2 cups white and 1 cup rye. I also added 4 tsp of gluten.
Step 2: Assemble and bake. This step is exactly the same as Step 2 above.
Step 3: Remove and Cool. Again, same steps as above.
This time the flavor came very close to my ideal and it wasn’t quite dense enough. Unfortunately the hole from the bread machine arm cost me some slices in the middle. The dill isn’t as sharp as I’d like and I’m not a fan of the seeds. So, I’ll be looking for a spice grinder and perhaps I’ll be able to find some fresh dill. I’ll increase the ratio of rye to white flour as well. That will be my next attempt.
I’ve decided to make croutons with the slices that weren’t whole due to the machine arm. I’ll write about that in another post.