Hearty Sour Rye Bread

Ingredients

• 2 tablespoons vegetable oil
• 3/4 cup chopped onion
• 1/4 teaspoon sugar
• 2 1/4 teaspoons dry yeast (1 pkg.)
• 2 tablespoons warm water (100 to 110 )
• 1 1/4 cups plain low-fat yogurt
• 1 tablespoon caraway seed
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1 large egg, lightly beaten
• 2 1/4 cups bread flour, divided
• 1 1/4 cups stone-ground rye flour (such as Bob's Red Mill)
• cooking spray
• 1 tablespoon water
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon kosher salt

Directions

1. 1

   Heat vegetable oil in a large skillet over medium heat.

2. 2

   Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.

3. 3

   Remove from heat; cool completely.

4. 4

   Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.

5. 5

   Stir in yogurt, caraway seeds, salt, and pepper.

6. 6

   Add egg; stir well with a whisk.

7. 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. 8

   Stir in chopped onion.

9. 9

   Turn the dough out onto a lightly floured surface.

10. 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. 11

    Place dough in a large bowl coated with cooking spray, turning to coat top.

12. 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. 13

    Punch dough down; cover and let rest 5 minutes.

14. 14

    With floured hands, knead dough 5 times.

15. 15

    Shape into a round 7-inch loaf.

16. 16

    Place loaf on a large baking sheet covered with parchment paper.

17. 17

    Cover and let rise 30 minutes or until doubled in size.

18. 18

    Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.

19. 19

    Preheat oven to 350°.

20. 20

    Combine 1 tablespoon water and egg yolk; gently brush over dough.

21. 21

    Sprinkle with 1/2 teaspoon kosher salt.

22. 22

    Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.

23. 23

    Cool on a wire rack.