Tomato Onion Rye Bread Rezept

This fragrant homemade tomato onion rye bread is studded with caraway seeds, boasts a tender crumb, and a beautifully buttery crust. Inspired by recipe #346734, this recipe is perfect for creating delicious ham and cheese sandwiches with tomato and lettuce, gourmet grilled cheese, or simply enjoying on its own. Don't forget the pickles!

Vorbereitung 20 Min.

Kochzeit 170 Min.

Kalorien 115.1 kcal

Eiweiß 7g

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Zutaten für Tomato Onion Rye Bread

Tomato Sauce
1 teaspoon water (as needed)
Molasses
2 tablespoons olive oil
Lemon Juice
2 cups rye flour
1 cup whole wheat flour
1 cup bread flour
2 tablespoons vital wheat gluten
1 tablespoon caraway seeds
Dried Onion
2 1/4 teaspoons bread machine yeast
1 1/2 teaspoons salt
Butter

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Zubereitung von Tomato Onion Rye Bread

In a bread machine pan, combine: 1 cup warm water (105-115°F), 2 tablespoons olive oil, 2 tablespoons tomato paste, and 1 tablespoon honey.
In a large bowl, whisk together: 2 cups rye flour, 1 cup whole wheat flour, 1 cup bread flour, 2 tablespoons vital wheat gluten, 1 tablespoon caraway seeds, and 1/2 cup dried minced onions.
Add the dry ingredients to the bread machine pan.
Sprinkle 2 1/4 teaspoons bread machine yeast in one corner of the pan.
Sprinkle 1 1/2 teaspoons salt in the opposite corner of the pan.
Select the dough cycle on your bread machine.
After 5-8 minutes of mixing, check the dough. Use a spatula to push any visible flour from the corners into the dough. The dough should be smooth.
If the dough is too dry, add 1 teaspoon of water at a time. If it's too wet, add 1 teaspoon of flour at a time. Rye dough will be stickier than other doughs.
Once the dough cycle is complete, turn the dough out onto a lightly floured surface.
Gently shape the dough into a loaf.
Place the dough in a greased 10 5/8 x 5 1/2 x 2 3/4 inch loaf pan.
Slash the dough diagonally three times.
Let the dough rise for approximately 40 minutes, or until it's 1 1/2 inches above the pan.
Preheat oven to 350°F (175°C).
Bake in the prepared loaf pan for 20 minutes. If the bread is browning too quickly, tent it with foil.
Continue baking for another 10 minutes, for a total of 30 minutes.
Let the bread cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
Once completely cool, brush the top with 2 tablespoons of melted butter for a soft, buttery crust.
Store in a plastic bread bag at room temperature.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

Fat

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Tomato Onion Rye Bread?

Tomato Onion Rye Bread dauert insgesamt etwa 190 Minuten – ungefähr 20 Minuten Vorbereitung und 170 Minuten Kochzeit.

Wie viele Kalorien hat Tomato Onion Rye Bread?

Tomato Onion Rye Bread hat etwa 115.1 Kalorien pro Portion, mit ungefähr 7 g Eiweiß, 7 g Kohlenhydraten und 3 g Fett.

Welche Zutaten brauche ich für Tomato Onion Rye Bread?

Die wichtigsten Zutaten für Tomato Onion Rye Bread sind Tomato Sauce, Water, Molasses, Olive Oil, Lemon Juice, Rye Flour. Die vollständige Liste mit Mengenangaben findest du oben.