Rye Bread With Dips

Name: 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

16 ingredients

4 steps

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

Directions

1

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.
2

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.
3

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.
4

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.