Onion and Rye Torpedo

Recipe Submitted By: bakingmad

Make this savoury bread in you breadmaker and then shape and bake for a rustic shaped bread.

Onion and Rye Torpedo Ingredients

225 ml	Warm Water
250 grams	Very Strong Bread Flour (Allinson Premium White)
150 grams	Rye Flour
25 grams	Dried Onions
2 tsp	Sea Salt
1 tbsp	Honey
1.25 tsp	Easy Bake Yeast (Allinson)

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Put the ingredients into the bread maker baking pan in the order specified for your particular model (see manufacturer’s handbook).
Set to the basic white program.
Remove the dough from machine and knead until smooth.
Shape the dough into an oblong.
Place onto a greased baking sheet, cut slats across the top and leave to prove until double in size. Preheat the oven to 190°C/fan 170°C/Gas Mark 5
Brush with egg wash and bake for 30 minutes.
Dan’s Tip: Dry roast the onions by toasting in a frying pan until golden.