Tomato Onion Rye Bread Recipe

Name: Tomato Onion Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 ounces tomato sauce; water (add enough water to tomato sauce already listed to make 1-2/3 cups tomato and water mixed together); 1 tablespoon water (additional); 2 tablespoons molasses; 2 tablespoons olive oil; 1 teaspoon lemon juice; 1 cup rye flour; 1 cup whole wheat flour; 2 cups bread flour; 2 tablespoons vital wheat gluten; 3 tablespoons caraway seeds; 3 tablespoons dried onion; 2 1/2 teaspoons bread machine yeast; 1 1/2 teaspoons salt; butter (about 2 tablespoons melted, for soft crust)

Servings: persons

8 ounces tomato sauce
water (add enough water to tomato sauce already listed to make 1-2/3 cups tomato and water mixed together)
1 tablespoon water (additional)
2 tablespoons molasses
2 tablespoons olive oil
1 teaspoon lemon juice
1 cup rye flour
1 cup whole wheat flour
2 cups bread flour
2 tablespoons vital wheat gluten
3 tablespoons caraway seeds
3 tablespoons dried onion
2 1/2 teaspoons bread machine yeast
1 1/2 teaspoons salt
butter (about 2 tablespoons melted, for soft crust)

1
Measure wet ingredients (water and tomato sauce to equal 1-2/3 cups, PLUS 1 tablespoon MORE water, molasses, olive oil, and lemon juice) into ABM pan.
2
Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl.
3
Spoon dry ingredient mixture into ABM pan.
4
Measure bread machine yeast ~ add it to one corner of the ABM pan.
5
Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan.
6
Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM).
7
Check dough after machine has mixed for about 5-8 minutes ~ push any visible flour from corners of pan into dough with a spatula ~ check dough for a nice smooth consistency; if dough appears too dry or shaggy, then add 1 teaspoon water ~ if dough appears too wet, add 1 teaspoon flour.
8
Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour!
9
For baking in the oven after using the DOUGH cycle, pour dough out onto a plastic mat (or onto table or counter top) sprayed with cooking spray.
10
Punch down the dough and shape into a loaf; place dough into a 10-5/8 x 5-1/2 x 2-3/4 loaf pan sprayed with cooking spray; slash dough diagonally three times; let dough rise again for approximately 40 minutes, or until dough is 1 1/2 inches above baking pan.
11
Preheat oven to 350u00b0F (glass) ~ or preheat oven to 375F (metal pans).
12
Bake in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 350F for 20 minutes ~ check loaf and tent with foil if bread is browning too fast ~ bake another 10 minutes for a total bake time of 30 minutes.
13
Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes.
14
For a soft buttery crust, brush about 2 tablespoons melted butter over entire outside surface of bread (top, bottom, and sides). Cool completely, then place bread into a plastic bread bag for storage at room temperature.
15
Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces tomato sauce, water (add enough water to tomato sauce already listed to make 1-2/3 cups tomato and water mixed together), 1 tablespoon water (additional), 2 tablespoons molasses, and more.

Yes, Tomato Onion Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Onion Rye Bread

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