For those of you who know of my keen dislike of rye bread, this particular bread might make me change my attitude just a little. The savory additions of onions really stole the show for me in this particular loaf. If you are still with me from the beginning, you should know that I am baking my way through the book: The Bread Baker's Apprentice by Peter Reinhart, and joining the many others who have embarked on this challenge. My personal twist is that I am attempting to do all of his recipes using only wild yeast. This rye bread is actually not half bad as rye bread goes, but, again, I am not a rye bread fan, and this IS a challenge after all, right? If you are following along in the book, we are now on page 236, or you can find the recipe here.
So, this again calls for a starter, or as Peter calls it "barm", but mine's called "Adam". Here is Adam mixed with rye flour and allowed to double in size.
I added the onions and the rest of the ingredients to let it bulk rise.
After the bulk rise, the dough was shaped and turned out onto a nonstick surface to rise again before baking.
The finished bread-- not so rye tasting and plenty savory.