Rye Onion Bread
Though this earthy, whole-grain bread takes time to prepare, your patience—and palate—will be rewarded! On a cold winter’s day, a warm loaf is a wonderful accompaniment to a hearty stew. —Carol Fegley, Lavelle, Pennsylvania
Ingredients
- Cornmeal
- 2 to 2-3/4 cups all-purpose flour
- 1-1/2 cups rye flour
- 1/2 cup finely chopped onion
- 3 tablespoons sugar
- 2 tablespoons caraway seeds
- 1 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups 2% milk
- 3 tablespoons butter
- 1 large egg white
- 1-1/2 teaspoons water
