Rye Bread Recipe

Ingredients

• 2 1/2 Cups BOB’S RED MILL BRAND White Flour
• 1 1/2 Cups BOB’S RED MILL BRAND Dark Rye Flour
• 2 TBLS. Caraway Seeds
• 2 TBLS. Sugar
• 2 tsp. Salt - I used Sea Salt but any salt works
• 1 TBLS. Rapid Rise Dry Yeast
• 1/2 Cup Warm Water (110 to 115 degrees)
• 2 TBLS. Olive Oil
• 3/4 Cup Onions-Chop VERY, VERY fine or you can use dry onions reconstituted
• 1 Cup Milk (warm to room temp.)

Preparation

1. In a Mixer bowl stir together: 1 1/2 Cups Bob's Mill Rye Flour, 1/2 Cup Bob's Mill white Flour; add yeast and sugar and blend.
2. Pour the milk, hot water and oil into the flour mixture. Stir until you have a nice thick batter then stir in the onions and caraway seeds.
3. Start adding the remaining white flour 1/2 cup at a time until the dough can be lifted out of the bowl onto a floured board. Turn the dough and KNEAD FOR AT LEAST 8 TO 10 MINUTES incorporating the flour 1/2 cups at a time. Place dough in a greased bowl and turn to coat. Set aside in warm place until doubled (about 1 1/2 hours).
4. Punch dough down and pour on a LIGHTLY floured board. LET REST for 5 minutes. Pinch off pieces of the dough about the size of an egg. On a lightly floured surface, roll this egg-sized pinch of dough out to the size of a CD and put a large spoonful of the meat mixture in the LOWER middle of the CD-sized dough. Fold top of the circle over the meat then fold the sides of this half moon shape in then bring the bottom of the circle up and over the top. I use a bit of milk to "seal" the seam. Turn the seam side down on a greased cookie sheet to bake. Do this with all the dough and sandwich filling.
5. Bake the sandwich buns in a 375 degree PREHEATED oven for ABOUT 30 minutes or until golden brown. WATCH them closely so they don't burn. Rolls sound HOLLOW when rapped with your knuckles.
6. These are wonderful hot out of the oven, cold out of the refrigerator or they can be wrapped in foil and warmed in the oven for about 10 minutes at 325 degrees.