Onion Rye Bread

By Marylee

Ingredients

• 3 cups lukewarm water
• 1-1/2 tablespoons granulated yeast
• 1-1/2 tablespoons salt
• 1-1/2 tablespoons crarway seeds
• 1 cup rye flour
• 5-1/2 cups unbleached flour
• Cornmeal for pizza wheel
• Cornstarch wash
• 1 onion sliced finely and fried until translucent

Preparation

Step 1

Mix yeast, salt, caraway seeds and water in a large bowl. Mix in remaining dry ingredients and stir with a sppon or mix in a stand mixer.

Cover (not airtight) and allow to test at room temperature until the dough rises and collapses. (About 2 hours)

If not using the dough immediately, store in the refrigerator for not more than 14 days.

Preheat oven with stone at 450 degrees at least 20 minutes before baking.

When baking, dust surface of dough with flour and cut off about 1/4 of the dough.
Shape the dough into a ball and press into a flat oval to form loaves.

Spread cooked onions on top and roll jellyroll style. Repeat with the rest of the dough.
If the dough was refrigerated, allow the loaves to rise for 1 hour and 20 minutes. If not, let rise for 40 minutes.

Brush tops of loaves with a thin paste of cornstarch and water.

Create parallel slashes across the loaves using a sharp knife. Bake for 30 - 35 minutes.