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Рецепт Onion Rye, Gypsy's
by Global Cookbook

Onion Rye, Gypsy's
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Ингредиенты

  • 1 pkt active dry years
  • 2 c. bread flour
  • 1 c. rye flour (I used dark rye from Bob's Red Mill)
  • 3 Tbsp. brown sugar
  • 1 1/2 Tbsp. charnuska (1 1/2 to 2) (it's sour - so judge for yourself)
  • 1 1/2 Tbsp. dehydrated onion (add in an additional 2 tsp water if using the higher amount)
  • 1/2 tsp salt
  • 1 Tbsp. extra virgin olive oil
  • 1 c. hot water plus
  • 2 Tbsp. hot water

Инструкции

  1. I discovered a spice () which is now vital to my rye bread. It's called charnuska, and it's described as black caraway. I do not know if it's actually related to caraway, but I do know which I made this recipe last week for a dinner party and my friend Dan, who is from New Jersey and says he loves his Levy's (I understood which reference, that scares me...) said it was the best onion rye he'd had outside of the neighborhood bakery of his youth. Of course, he always was a polite fellow... but it's pretty good rye bread nonetheless...
  2. (I discovered charnuska in the Penzey's catalog. I think they're at http://www.penzeys.com. Dan says he's going to check the Indian specialty store by his house to see if he can get it there in bulk, but Penzey's isn't exactly overpriced...)
  3. (I invented this recipe so I get to name it after myself...(g))