Rye Bread With Dips
Ingredients
- 3 cups rye flour ⓘ
- 3 cups bread flour ⓘ
- 1 1/2 tbsp instant yeast or 2 1/2 tbsp active dry yeast ⓘ
- 3 tbsp granulated sugar ⓘ
- 1 None onion, peeled and finely chopped ⓘ
- 1/3 lb carrots, peeled and grated ⓘ
- 7 oz red lentils ⓘ
- 2 cups vegetable stock ⓘ
- 2 None lemons, juiced ⓘ
- 2 tsp tahini paste
- 2 tsp ground cumin ⓘ
- 2 tbsp olive oil ⓘ
- 2 tbsp sesame seeds, toasted ⓘ
- 1 - 9.5 oz jar artichokes in oil, drained and chopped, 3 tbsp oil reserved ⓘ
- 1/2 cup cashews, chopped and toasted ⓘ
- 1 lb tomatoes, finely chopped ⓘ
Instructions
- To make the bread, place flour in a large bowl, add yeast, 1 tbsp sugar and 2 tsp salt. Make a well in the center and add 2 cups lukewarm water. Knead until smooth and elastic, cover and leave in a warm place for about 1 hour or until dough is doubled in size.
- Meanwhile, preheat oven to 450°F. Caramelize remaining sugar then add onion and cook for about 1 min. Set aside to cool. Turn dough out onto a floured surface and knead in onion. Shape into a round loaf and place on a baking sheet dusted with flour. Cut a deep cross in the top of the dough then leave in a warm place for 30 mins until risen. Bake for 15 mins then reduce oven temperature to 400°F and bake for 15-20 mins until the base of the loaf sounds hollow when tapped. Transfer to a wire rack and let cool.
- To make the carrot and lentil dip, place the carrots, lentils and stock in a pan. Bring to a boil then cover and simmer over medium heat for 15-20 mins until tender. Cool then add 1/2 the lemon juice along with tahini paste, cumin and olive oil. Season then transfer to a bowl and top with sesame seeds.
- To make the tomato dip, mix artichokes and reserved oil with cashews and chopped tomatoes in a bowl. Add remaining lemon juice and season. Serve dips with rye bread.
Nutrition & Diet Analysis (per serving)
1272
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).