Ingredients
Cornmeal2 to 2-3/4 cups all-purpose flour1-1/2 cups rye flour1/2 cup finely chopped onion3 tablespoons sugar2 tablespoons caraway seeds1 teaspoon salt1 package (1/4 ounce) active dry yeast1-1/2 cups 2% milk3 tablespoons butter1 large egg white1-1/2 teaspoons water
Preparation
Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
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 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough.
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.
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 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.
