My 61th experiment: onion rye quick bread

Even a bread fanatic can get tired sometimes. So there are days that I just want something quick. Today is one of them.

Recipe: Onion rye quick bread (1 medium loaf)

Ingredients:
- 1+3/4 cup Hodgson Mill whole rye flour
- 3/4 cup KAF unbleached all-purpose flour
- 1+1/2 tp salt
- 1 TB sugar
- 1/4 tp black caraway seeds
- 1+1/2 TB dried onion flakes
- 1 TB baking powder
- 1/4 tp baking soda
- 1 TB vinegar
- 1 egg
- 1/2 cup yogurt
- 1/2 cup water

Procedure:
1. Mix all the dry ingredients thoroughly in a large bowl.
2. Mix vinegar, egg and yogurt in a small bowl.
3. Add the wet ingredients to the large bowl and mix together the dry ingredients to form a batter.
4. Add water in 2 TB at a time, until all the dry ingredients are barely moistened.
5. Place batter in a greased 8.5"x4.5" loaf pan.
6. Preheat oven to 350F. Bake at 350F on middle rack until a stick inserted into the center of the loaf comes out clean. About 50-55 minutes. After the first 15 minutes, cover the top of the loaf loosely with foil to prevent over-browning.

Results:
5:03pm, : rye flour, all-purpose flour, salt, sugar, black caraway seeds, onion flakes, baking powder and baking soda:

5:07pm, dry ingredients thoroughly mixed:

5:11pm, yogurt, egg and vinegar:

5:12pm, wet ingredients mixed:

5:13pm, mixing the dry ingredients with wet ingredients:

5:16pm, final thickness of the batter:

5:21pm, height of the batter:

5:21pm, corner view of the batter:

5:22pm, top of the batter:

5:25pm, started baking at 350F:

5:44pm, loaf baked 20 minutes, largely expanded and very lightly browned:

5:45pm, loaf resumed baking after covering with foil:

6:26pm, loaf baked for 1 hour, able to hold the thermometer firmly:

6:26pm, loaf's internal temperature:

6:27pm, thermometer coming out rather clean:

6:26pm, loaf's size in pan:

6:28pm, loaf's height:

6:28pm, loaf's edge detached from pan:

6:28pm, loaf's bottom:

6:30pm, loaf's side:

6:29pm, loaf's top:

6:30pm, loaf's heel:

6:30pm, loaf's length:

Loaf left on counter top overnight
8:21am, loaf yielding 14 slices:

8:21am, a center-of-loaf slice:

8:22am, a heel-of-loaf slice:

8:22am, crust of the slices:

8:23am, a bite:

Observations:
1. Really quick! I am satisfied with the oven spring of the loaf, considering that it has so much rye flour.
2. The original recipe calls for oil. I forgot to add 2 TB of vegetable oil to the batter.
3. The loaf is rather dense and heavy. The loaf remains chewy after leaving on the counter top overnight.  There is a distinctive, almost sharp onion flavor to this loaf. It is on the salty side. I think 1+1/2 tp of salt is a little bit much, especially for a loaf that has barely 3 cup of flour. Maybe 1+1/4 tp is the best.
4. I think this loaf may go quite well with unsalted roasted beef.