Onion Rye Flatbreads Recipes

RYE ONION BREAD

Steps:

• Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

ONION-RYE FLATBREADS

Steps:

• Make dough:
• Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool.
• Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together flours, pepper, and remaining 1 1/4 teaspoons salt in a large bowl, then add yeast mixture, onion mixture, and remaining 3/4 cup milk, stirring until a soft dough forms. Turn out dough onto a floured surface and knead, adding just enough additional flour to prevent sticking, until smooth and elastic, about 8 minutes.
• Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, at least 1 hour (see cooks' note, below).
• Shape and bake bread:
• Oil 2 large baking sheets and sprinkle with cornmeal, shaking off excess.
• Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and roll out 1 half with a floured rolling pin into a 12-inch round (1/2 inch thick). Transfer round to one of baking sheets and prick all over at 1-inch intervals with a fork, then cover loosely with oiled plastic wrap (oiled side down). Make another round in same manner and transfer to other baking sheet. Let rounds rise slightly in a draft-free place at warm room temperature 30 minutes.
• While rounds rise, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Gently brush rounds with some egg wash, being careful not to deflate dough, then sprinkle with caraway seeds.
• Bake, switching position of sheets halfway through baking, until tops are golden and bottoms sound hollow when tapped, 12 to 16 minutes total. Transfer flatbreads to a rack to cool slightly. Serve warm or at room temperature.