A decent loaf..... there's an enigma! Subject to personal, regional and country preferences. We had a very interesting challenge this month! I baked three times, my first one using Mary's original recipe didn't make it to the oven, even though I gave it 10 hours to rise it just lay there stunned... Second try was best in my opinion, recipe is below.
toss off as per Mary's recipe
1/2 cup water
1/2 cup rye
1/2 cup bread flour
1 small red onion, diced and sauteed in butter
1.1/2 tbs treacle (stroop)
2 tbs brown muscovado sugar (for color, sweetness and moisture)
1.3/4 ts salt
2 scant ts caraway seeds
1 cup rye
1 cup bread flour (added some more during kneading, haven't measured how much)
Left the dough feeling rather soft and wet, gave it a couple of lashings against the work surface to get it together but it was still rather tacky and sticky when I put it to rise. I think this is much needed to give the rye some extra moisture to suck up. Got a great first rise (took approx. 5 hours to double) and not so much ovenspring.
Loved the flavour of this finished loaf, a bit sweet with a distinct caraway flavour, just a tad bitterness from the rye. Not sour at all! Definitely a bread that will hold up against cold cuts, cheese or a nice soup. It reminds me of the bread you get with an Austrian/German "Bauernplatte" or Jause.
A similar Dark Onion Rye can be found in Peter Reinhart's book the Bread Baker's Apprentice. I've baked that as well and found it very nice, really good with cheese and some chutney.