PARMESAN ONION RYE

Parmesan Onion Rye image

I've been making my own bread for more than 29 years. The addition of poppy seeds and Parmesan cheese makes this rye bread deliciously different.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 14

Previous Next

Ingredients

1/2 cup chopped onion
1-1/2 teaspoons butter
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 teaspoons honey
1 egg
1/2 cup shredded Parmesan cheese
1 tablespoon poppy seeds
1-1/2 teaspoons kosher salt
1 cup rye flour
2 cups bread flour
1 egg white, lightly beaten
1-1/2 teaspoons water
Additional kosher salt

Steps:

In a small nonstick skillet coated with cooking spray, saute onion in butter until tender; set aside. , In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the egg, Parmesan cheese, poppy seeds, salt, rye flour, 1/2 cup bread flour and onion mixture; beat on medium speed until blended. Stir in enough remaining bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. With a sharp knife, make three or four shallow slashes across top of loaf. Cover and let rise until doubled, about 30 minutes. , In a small bowl, beat egg white with water; brush over loaf. Sprinkle with additional kosher salt. Bake at 350° for 35-40 minutes or until lightly browned. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Fat 2g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 263mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.