Hearty Sour Rye Bread

Ingredients

• 1.3 cups rye flour red stone-ground (such as Bob's Mill)
• 2.3 cups bread flour divided
• 1 tablespoon caraway seeds 
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 1 large egg yolk lightly beaten
• 0.5 teaspoon kosher salt 
• 1.3 cups yogurt plain low-fat
• 0.8 cup onion chopped
• 1.5 teaspoons salt 
• 0.3 teaspoon sugar 
• 2 tablespoons vegetable oil 
• 1 tablespoon water 
• 2 tablespoons warm water (100° to 110°)
• 0.8 teaspoon pepper white

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

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. Stir in yogurt, caraway seeds, salt, and pepper.
5. Add egg; stir well with a whisk.
6. Lightly spoon flours into dry measuring cups, and level with a knife.
7. Add 2 cups bread flour and rye flour to yeast mixture, 1 cup at a time, stirring until a soft dough forms. Stir in chopped onion. Turn the dough out onto a lightly 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).
8. 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. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
9. With floured hands, knead dough 5 times. Shape into a round 7-inch loaf.
10. Place loaf on a large baking sheet covered with parchment paper. Cover and let rise 30 minutes or until doubled in size. Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
11. Preheat oven to 35
12. Combine 1 tablespoon water and egg yolk; gently brush over dough.
13. Sprinkle with 1/2 teaspoon kosher salt.
14. Bake at 350 for 35 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.