Rye Bread With Dips

• 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

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 450u0b0F. 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 400u0b0F 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.

rye flour, bread flour, yeast, sugar, onion, carrots, red lentils, vegetable stock, lemons, tahini, ground cumin, olive oil, sesame seeds, artichokes, cashews, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/18916 (may not work)