4.5 ounces rye flour red such as bob's mill stone-ground
0.8 cup warm brown beer (100° to 110°)
1 tablespoon caraway seeds
4.5 teaspoons yeast dry
1 large eggs lightly beaten
1 large egg white lightly beaten
12.3 ounces flour all-purpose divided
0.5 cup yogurt plain low-fat
1 tablespoon olive oil
0.5 cup onion chopped
1.5 teaspoons salt
1.1 teaspoons sugar divided
1 teaspoon water
1 tablespoon vinegar white
Equipment
bowl
frying pan
baking sheet
baking paper
oven
knife
whisk
wire rack
plastic wrap
measuring cup
Directions
Heat oil in a large skillet over medium-high heat.
Add onion; saut 4 minutes or until golden brown. Cool.
Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt.
Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.
Lightly spoon flours into dry measuring cups; level with a knife.
Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. 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).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Shape dough into a 12-inch oval loaf on a lightly floured surface.
Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.
Preheat oven to 40
Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf.
Bake at 400 for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.
