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Save to my recipesOnion and Rye Torpedo Ingredients
| 225 ml | Warm Water | |
| 250 grams | Very Strong White Bread Flour (Allinson) |  |
| 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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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.
| |
| Baking Time | 30 minutes |
|---|---|
| Portions | 1 Loaf |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Onion and Rye Torpedo
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
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.
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