Brown Beer Rye Bread

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/8 teaspoons sugar, divided
• 2 packages dry yeast (about 4 1/2 teaspoons)
• 3/4 cup warm brown beer (100u0b0 to 110u0b0)
• 1/2 cup plain low-fat yogurt
• 1 tablespoon white vinegar
• 1 tablespoon caraway seeds
• 1 1/2 teaspoons salt
• 1 large egg, lightly beaten
• 2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
• 1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
• Cooking spray
• 1 teaspoon water
• 1 large egg white, lightly beaten

1. Heat oil in a large skillet over medium-high heat. Add onion; saute 4 minutes or until golden brown. Cool.
2. 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.
3. 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).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), 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.
5. 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.
6. Preheat oven to 400u0b0.
7. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400u0b0 for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

olive oil, onion, sugar, yeast, warm brown beer, yogurt, white vinegar, caraway seeds, salt, egg, flour, stoneground rye flour, cooking spray, water, egg white

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