With my initial sourdough attempt turning into a hockey puck, I looked forward to bread #31 in the Bread Baker’s Challenge with mixed feelings. It wasn’t until I saw the inclusion of instant yeast, that I became excited about the New York Deli Rye. With neither yeast being able to leaven the bread by itself, the mix of wild starter and instant yeast should, in essence, provide me with a higher success rate.
Besides utilizing an overnight rye starter, this bread requires an onion to be added. The onion must be softened first, and a few minutes on the stove is all it takes. This of course gives you time to combine the rest of your starter, before adding the onion back into the flavour party.
Not really knowing what to expect, these were beyond words. It didn’t have as heavy a rye flavour as the homestead imagined, lending itself to more of whole wheat nuttiness. The onion was a magnificent addition and brought back some great memories of onion buns from the local bakery.
Good thing I made three loaves, because the bread seemed a slice or two smaller every time I walked by!