Rye Bread & Onion Soup

Payge was my inspiration for making French Onion Soup. Why not just experience the goodness of an onion? She did!

My kids have been sick. Fever, stuffy, mopey, lie around the house sick. So, we haven't left the house (this came on about Wednesday afternoon, so for those of you that were at Wednesday morning's playgroup...SORRY!).
We haven't left the house since, especially since not only did lil Payge get it, but she is cutting both of her two front teeth (not in time for Christmas, sorry babe--maybe we can change it to All I Want for Valentine's Day?). We are doing better.

Anyhow, today, I felt like making warm food. Warm, comforting food. So, out came the Bread Bible , and my stash of rye flour & caraway seeds. Because, when I want soup, I want fresh rye bread. Her version is my favorite, and it's not hard. I will say that she makes a disclaimer on this recipe, however. It states: You will need to make the dough by hand, or in a Bosch, Magic Mill or commercial-sized mixer, as it is too much dough for the average stand mixer to handle.

Might I add that if you're looking to get a mixer that can do a decent job with heavy doughs, I know a sweet mother of three who sells them out of her home, and has done for almost four years now. She's very reliable, and can mail it to you, even if you don't live by her. Pop me a comment with your email and I'll set up your order. ;) (Yeah, it's me, if you hadn't guessed yet.)
I paraphrased this recipe, if you want each detail and why, check out the book at the library.

"Levy's" Real Jewish Rye Bread
1. Make sponge:
3/4 C white flour
3/4 C rye flour
1/2 tsp. instant yeast
1 1/2 Tbsp. sugar
1/2 Tbsp. malt, sugar, or honey (malt is simple to make, I'll post that below)
1 1/2 C warm water
Mix all together, whisking until very smooth. Keep whisking to incorporate air...about 2 minutes. Will be like thick batter. Scrape down sides and set aside, covered with plastic wrap.

2. Make flour mixture:
2 1/4 C white flour
1/2 + 1/8 tsp. yeast
2 Tbsp. caraway seeds
1/2 Tbsp. salt
Spoon this over the sponge. Let sit for 1-4 hours (the longer you let it sit, the stronger the flavor will be). Sponge will bubble through flour mixture, that's OK.

3. Mix the dough, adding 1/2 Tbsp oil to sponge.
If in mixer mix for 10 minutes on medium. Dough should be smooth and elastic.
If by hand, mix with wooden spoon, then scrape onto lightly floured counter. Knead 5 minutes. It will be sticky. Cover with inverted bowl letting it rest for 20 minutes--this makes dough less sticky. Knead again, 5-10 minutes until smooth and elastic.

4. Let the dough rise 1 1/2 - 2 hours.
5. Shape dough, let rise again, about an hour.
6. Preheat oven to 450.
7. Slash and bake bread...tossing 1/2 C of ice cubes beneath bread as you put it in oven (creating steam). After fifteen minutes, turn heat down to 400. 30-40 minutes.
8. Cool.

We served it with French Onion Soup. Make your favorite version. Here's one.