Rye Bread With Dips - cooking recipe

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

Preparation

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.
Meanwhile, preheat oven to 450\u00b0F. 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\u00b0F and bake for 15-20 mins until the base of the loaf sounds hollow when tapped. Transfer to a wire rack and let cool.
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.
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.