Tomato Onion Rye Bread

• ounces tomato sauce↗8 ounces
• water↗

  add enough water to tomato sauce already listed to make 1-2/3 cups tomato and water mixed together

• water↗1 tablespoon

  additional

• molasses↗2 tablespoons
• olive oil↗2 tablespoons
• lemon juice↗1 teaspoon
• rye flour↗1 cup
• whole wheat flour↗1 cup
• bread flour↗2 cups
• vital wheat gluten↗2 tablespoons
• caraway seeds3 tablespoons
• dried onion↗3 tablespoons
• bread machine yeast↗2 1⁄2 teaspoons
• salt↗1 1⁄2 teaspoons
• butter

  about 2 tablespoons melted, for soft crust

Step-by-step instructions

1. 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. 2

   Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl.

3. 3

   Spoon dry ingredient mixture into ABM pan.

4. 4

   Measure bread machine yeast ~ add it to one corner of the ABM pan.

5. 5

   Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan.

6. 6

   Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM).

7. 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. 8

   Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour!

9. 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. 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. 11

    Preheat oven to 350°F (glass) ~ or preheat oven to 375F (metal pans).

12. 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. 13

    Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes.

14. 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. 15

    Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.