Rye Onion Bread

• 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

1. Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
2. In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

cornmeal, flour, rye flour, onion, sugar, caraway seeds, salt, active dry yeast, milk, butter, egg white, water

Taken from www.tasteofhome.com/recipes/rye-onion-bread/ (may not work)