Rye Bread with Roasted Vegetables

Name: Rye Bread with Roasted Vegetables
Yield: Makes 1 Loaf
Ingredients: ½ red (bell) pepper, seeded; 7.5 ml/1½ tsp dried oregano; 10 ml/2 tsp sugar; 1 small onion; ½ red pepper, seeded; 7.5 ml/1½ tsp easy bake dried yeast; 5 ml/1 tsp salt; 280 g/10 oz/2½ cups unbleached white bread flour; 350 g/12½ oz/3 cups unbleached white bread flour; 225 ml/8 fl oz/scant 1 cup water; 1 onion; 10 ml/2 tsp salt; 310 ml/11 fl oz/scant 1⅓ cups water; 150 g/5½ oz/1⅓ cups rye flour; 100 g/3½ oz/scant 1 cup rye flour; 45 ml/3 tbsp olive oil; 1 small yellow pepper, seeded; 425 g/15 oz/3¾ cups unbleached white bread flour; ½ yellow pepper, seeded; 30 ml/2 tbsp olive oil; 280 ml/10 fl oz/1 cup + 3 tbsp water; 1 small red pepper, seeded; 175 g/6 oz/generous 1½ cups rye flour; 5 ml/1 tsp dried oregano; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 6.5 ml/1⅓ tsp easy bake dried yeast; 15 ml/1 tbsp sugar; 7.5 ml/1½ tsp salt; ½ onion

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The roasted peppers and onion add a sweetness to this loaf, which complements the rich, slightly sour flavour of the rye flour.

Ingredients

Small

½ red (bell) pepper, seeded
½ onion
30 ml/2

Vegan
Bread

Method

Chop the peppers and onion into 1cm/½ inch pieces.
Mix the peppers and onion with the oil and place in a shallow roasting pan. Roast them in a preheated oven at