Tomato Onion Rye Bread

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Inspired by recipe #346734 -- this fragrant tomato onion rye bread is studded with caraway seeds, has a a tender texture and a buttery outside crust. great for ham and cheese sandwiches with tomato and lettuce; or use the bread for plain old grilled cheese sandwiches. don't forget the pickles!!

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Steps

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Measure wet ingredients into abm pan.

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

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Spoon dry ingredient mixture into abm pan.

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

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Measure salt ~ add it to opposite corner of the abm pan.

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Select dough cycle.

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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.

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If dough appears too dry or shaggy , then add 1 teaspoon water ~ if dough appears too wet , add 1 teaspoon flour.

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

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For baking in the oven after using the dough cycle , pour dough out onto a plastic mat sprayed with cooking spray.

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Punch down the dough and shape into a loaf.

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Place dough into a 10-5 / 8 x 5-1 / 2 x 2-3 / 4 loaf pan sprayed with cooking s.

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Ingredients

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tomato sauce, water, molasses, olive oil, lemon juice, rye flour, whole wheat flour, bread flour, vital wheat gluten, caraway seeds, dried onion, bread machine yeast, salt, butter