Caraway-Onion-Garlic Rye Bread

• 1 envelope (1/4 Oz. Packet) Active Dry Yeast
• 1 Tablespoon Sugar
• 1 Tablespoon Caraway Seeds
• 1 cup Warm Whole Milk (100 To 110u0b0F)
• 3 Tablespoons Unsalted Butter, melted
• 1 whole Medium Yellow Onion, Minced (Optional)
• 3 cloves Garlic, Minced (optional)
• 1-1/2 teaspoon Table Salt
• 1 cup Rye Flour
• 2-1/2 cups Bleached All-purpose Flour, Divided
• 2 whole Large Egg, Beaten, Divided
• 1 Tablespoon Water
• 1 teaspoon Vegetable Oil For Coating The Bowl And Loaf Pan

1. 1.tombine the yeast, sugar, caraway seeds and milk in a bowl.
2. 2.telt the butter.
3. 3.tptional: Saute the onions in butter, stirring frequently until they just start to brown. Then add the garlic and cook another minute. Allow to cool below 110u0b0F.
4. 4.tix the salt, rye flour and 1 1/2 cups all-purpose flour in a bowl.
5. 5.then the yeast has proofed, add the yeast mixture to the dry ingredients.
6. 6.tdd the melted butter and 1 beaten egg, then stir. (Mix the remaining beaten egg with the water and set aside to use as the egg wash.) If using, add the cooled onions and garlic.
7. 7.turn onto a floured surface and knead. Gradually add the rest of the all-purpose flour and continue to knead until smooth, about 8 minutes.
8. 8.torm the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to all sides with oil. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
9. 9.treheat the oven to 350u0b0F and lightly grease a 5 1/2 by 9-inch loaf pan.
10. 10.tunch down then turn the dough onto a lightly floured surface.
11. 11.tently knead the dough several times.
12. 12.torm to roughly fit the loaf pan. Pinch to seal any seams in the dough and place in the prepared loaf pan. Use your fingers to get it in the corners. Cover with a light towel and set aside in a warm, draft-free place until it doubles in size, about 45 minutes.
13. 13.trush the egg wash lightly over the top of the dough.
14. 14.tlash the surface with a sharp knife.
15. 15.take until lightly brown, about 40 minutes.
16. 16.temove from the oven and pan then cool on a rack.

yeast, sugar, caraway seeds, milk, unsalted butter, yellow onion, garlic, salt, rye flour, flour, egg, water, vegetable oil for

Taken from tastykitchen.com/recipes/breads/caraway-onion-garlic-rye-bread/ (may not work)