Onion-Rye Bread

• 3/4 cup minced onion
• 2 tablespoons vegetable oil, divided
• 1/2 cup milk
• 1/4 cup water
• 1 1/4 cups bread flour, divided
• 3/4 cup rye flour, divided
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 (1/4-ounce) envelope active dry yeast
• 1 tablespoon caraway seeds
• 1 large egg
• 1 teaspoon water

1. Saute onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside.
2. Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120u0b0 to 130u0b0.
3. Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.
4. Turn dough out onto a floured surface, and knead until smooth (about 8 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
6. Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place in a greased 9- x 5-inch loafpan.
7. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Stir together egg and 1 teaspoon water; brush over loaf.
8. Bake at 375u0b0 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately, and cool on a wire rack.

onion, vegetable oil, milk, water, bread flour, rye flour, sugar, salt, active dry yeast, caraway seeds, egg, water

Taken from www.myrecipes.com/recipe/onion-rye-bread (may not work)