Wednesday, June 29, 2016

Mediterranean Veggies on Onion Rye

This onion rye bread was the perfect bread to heat filled with olives, vegetables and cheese.  The bread recipe from Bob's Red Mill  is featured on the package of their original dark rye flour. Here's how I made it:


Onion Rye Bread

(2 baquettes)

Mix rye and whole wheat flours with yeast and sugar in mixing bowl.
1 1/2 cups whole grain rye flour
1/2 cup whole wheat pastry flour
1 tablespoon dry yeast
2 tablespoon sugar


Heat milk and water to 125 F.  Add to dry mix in bowl.  With dough hook in place, beat for 2 minutes at medium speed.
1 cup skim milk
1/2 cup water

Add oil, salt, onion, seeds and 1/2 cup flour.  Beat for 2 minutes.
2 tablespoon olive oil
1/2 teaspoon salt
3/4 cup onion, minced
2 tablespoon caraway seeds
1/2 cup all purpose flour

Slowly add remaining flour, kneading for approximately 10 minutes until dough leaves sides of bowl.
1 1/2 cup all purpose flour 

Place dough in greased bowl.  Turn to coat.  Cover;  let rise until double in bulk.

Punch dough down.  Shape and place in pan greased with olive oil spread.  Cover;  let rise until double in bulk. 

Bake at 375 F. for approximately 30 minutes.

The sandwich recipe was inspired by Rachael Ray.  I placed the olives and vegetables in a small food processor which made the hollowed out bread easier to fill.  My mix has kalamata olives, garlic, lemon juice, eggplant, yellow squash, red pepper, parmigiana cheese and fresh basil. This sandwich could be made with slices of bread or rolls, brushed with an olive tapenade, and filled with slices of vegetables and cheese.

I saved the hollowed out bread for crumbs-won't that be good on a baked casserole?

 The bread was delicious with this Harissa Bean Casserole.  As with most of the recipes I make, I add as many vegetables as I want, while controlling the amount of fats, beans, meat and cheese.


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