Bacon Onion Rye Bread

Crisp bacon and caramelized onion make the perfect accompaniment to homemade rye in this heary pull-apart bread. 

Course Bread
Cuisine American
Keyword rye,
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 1 loaf
Author Amy D.

Ingredients

  • 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

Instructions

  1. Dice and fry the bacon until crispy. Remove and set aside to use later, reserving 2 Tablespoons of the bacon grease.
  2. 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.

  3. 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.)
  4. Pour into the flour mixture to make a thick batter and mix in 1/2 of the chopped onion and the caraway seeds.
  5. 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.
  6. 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.)
  7. 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.
  8. When dough is nearly risen, sautee remaining 1/2 cup onion in butter until soft.
  9. 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.
  10. 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.

  11. 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.