Rye Onion Swirl Loaf: An awesome bread I forgot to blog!
This is from last week… Tuesday? I wanted to have a plain meal, with tinned comfort-food tomato soup and awesome bread. And I had a dream, not a literal dream, but an in-my-head-so-close-I-can-almost-taste-it dream of a savoury RYE bread full of ONIONS. No poppy seeds, not a pletzl. FULL of onions, like almost to bursting. And not just an ordinary loaf – a ROUND loaf. Luckily, I had everything I needed just sitting around. I modified this Sourdough Rye Bread recipe , using some sourdough but the full amount of yeast for the yeast version, and cutting the rising time by about ten hours. While the dough was rising, I caramelized two regular supermarket yellow onions, using my no-fail, idiot-proof caramelization technique: cast-iron skillet, little bit of oil, salt the onions, let them sweat until translucent, then just keep dumping water in and simmering on medium-low until the water was gone. Repeat a few times, boiling water off each time, until onions look and smell del