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Ingredients

• 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 (100° to 110°)
• 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

Description

These Loaves Of Sour Rye Were Everyday Fare For Mennonites Living On The Russian Steppes. They Were Made With A Natural Sourdough Starter And Baked In Ovens That Were Fueled By Prairie Grasses. In This Recipe, Yogurt Replaces The Sourdough Starter.

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