Hearty Sour Rye Bread

• 2 tablespoons vegetable oil
• 3/4 cup chopped onion
• 1/4 teaspoon sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 2 tablespoons warm water (100u0b0 to 110u0b0)
• 1 1/4 cups plain low-fat yogurt
• 1 tablespoon caraway seeds
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1 large egg, lightly beaten
• 2 1/4 cups bread flour, divided
• 1 1/4 cups stone-ground rye flour (such as Bob's Red Mill)
• Cooking spray
• 1 tablespoon water
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon kosher salt

1. Heat vegetable oil in a large skillet over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Remove from heat; cool completely.
2. Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes. Stir in yogurt, caraway seeds, salt, and pepper. Add egg; stir well with a whisk.
3. Lightly spoon flours into dry measuring cups, and level with a knife. 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).
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. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. With floured hands, knead dough 5 times. Shape into a round 7-inch loaf. 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.
6. Preheat oven to 350u0b0.
7. Combine 1 tablespoon water and egg yolk; gently brush over dough. Sprinkle with 1/2 teaspoon kosher salt. Bake at 350u0b0 for 35 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

vegetable oil, onion, sugar, yeast, water, yogurt, caraway seeds, salt, white pepper, egg, bread flour, stoneground rye flour, cooking spray, water, egg yolk, kosher salt

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