The other night we were eating dinner and the conversation my kids were having got me so tickled. I can’t remember what was on the table, but one of them said, “This is awesome! Every thing our Mom cooks is great!”
Another, one of the boys that thoroughly enjoys pestering his brothers, responded with, “But what if she peeled a whole onion and put it on our plates and said this is what’s for dinner? Now, eat it all up!”
They were all in certain agreement that this is something I would never do to them. (They are right. I wouldn’t. Well, maybe I would, but only before letting them go out on dates. That’s a sure-fire way to keep the boys from trying to kiss your daughters, eh? Whoops, back to the story.)
He, being stubborn like me, didn’t want to let go of the topic.
“No, but what if you had to eat it? If you had to choose eating an onion like a person eats an apple or death, which would you choose?”
Oh, the deep pondering questions of the youth. It didn’t take but a moment for them to latch onto this ridiculous question and before I knew it in had snowballed into the four of them theatrically pounding their fists on the table chanting, “Onion breath or death! Onion breath or death! Onion breath or death! Onion breath or death!”
If you are ever faced with this dire dilemma, of choosing onion breath or death, don’t panic! I have a life-saving solution for you. Ha Ha.
I actually really like onions. I’ve always liked them, even as a kid, and so did my sister. I remember my great grandma putting a whole onion in for each of us when she cooked pot roast so we wouldn’t fight over them. Onions and bacon together are a great combo. This Bacon Onion Rye bread smells–Amazing. Rye bread was one of the first specialty flour breads I ever made. To be honest it was an impulse buy because the store had organic rye flour clearanced super low. But I love rye and have found working with it to be easy and well worth the effort. A loaf of regular rye bread at the store is almost 4 dollars, but a specialty bread like this one would be at least 5-6 dollars! Making your bread is so much cheaper and honestly is a lot of fun, also I find that kneading and then punching down dough is good stress relief. Today’s Bacon Onion Rye is great with soups and stews. It would be a great thing to bring to a party or potluck.
Bacon Onion Rye Bread
- 2 1/2 cups unbleached all purpose flour
- 1 1/2 cups organic dark rye flour
- 2 tablespoons sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water (110-115 degrees F)
- 1 cup room temperature milk
- 1 cup finely chopped onion , divided
- 2 tablespoons whole caraway seeds
- 5 slices of bacon
- 2 Tablespoons bacon grease
- 1 Tablespoon Butter
Dice and fry the bacon until crispy. Remove and set aside to use later, reserving 2 Tablespoons of the bacon grease.
In a large bowl, measure out 1 1/2 cups organic rye flour and 1/2 cup all purpose flour. Add to this the sugar and yeast and stir.
Pour in the milk, water, and bacon grease. (To get the right temperature for the water either use a thermometer or test the water on the inside of your wrist. It should be warm, but not hot. Just a comfortably warm nice place for your yeast to grow.)
Pour into the flour mixture to make a thick batter and mix in 1/2 of the chopped onion and the caraway seeds.
Start adding the remaining all purpose flour a 1/2 cup at a time to make a ball of dough that pulls away from the sides of the bowl.
Turn out the dough onto a floured surface and knead it well, with a push-turn-fold knead. Knead 8-10 minutes, adding a dusting of flour when necessary to keep it from sticking. (Some of the onions may come out, just push them back in.)
Place the dough in a large greased bowl, turning to coat. Cover and set in a warm place for it to rise until doubled in size, about 1 1/2 hours.
When dough is nearly risen, sautee remaining 1/2 cup onion in butter until soft.
Punch the dough down and turn out onto a lightly floured surface. Roll the dough out into a large circle, keeping the dough around a 1/2 inch thick. Sprinkle with sauteed onion and bacon pieces.
Cut into squares and arrange the squares in uneven stacks of 4-5. Arrange the stacks in a greased loaf pan. Cover and allow to rise again.
Preheat oven to 375 degrees and bake for about 40-45 minutes or until light golden brown. If desired brush with melted butter while still warm.