1. Heat vegetable oil in a large skillet over medium heat. 2. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. 3. Remove from heat; cool completely. 4. Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes. 5. Stir in yogurt, caraway seeds, salt, and pepper. 6. Add egg; stir well with a whisk. 7. Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms. 8. Stir in chopped onion. 9. Turn the dough out onto a lightly floured surface. 10. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 11. Place dough in a large bowl coated with cooking spray, turning to coat top. 12. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) 13. Punch dough down; cover and let rest 5 minutes. 14. With floured hands, knead dough 5 times. 15. Shape into a round 7-inch loaf. 16. Place loaf on a large baking sheet covered with parchment paper. 17. Cover and let rise 30 minutes or until doubled in size. 18. Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife. 19. Preheat oven to 350°. 20. Combine 1 tablespoon water and egg yolk; gently brush over dough. 21. Sprinkle with 1/2 teaspoon kosher salt. 22. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. 23. Cool on a wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
