A delightful rye bread infused with the rich flavor of caramelized onions, perfect for any occasion.
Heat the olive oil in a skillet over medium heat and sauté the onions until golden brown, stirring occasionally.
Stir frequently to prevent the onions from burning and ensure even caramelization.
Allow the caramelized onions to cool completely before using them in the dough.
Spread the onions on a plate to cool faster.
Place the yogurt, egg, rye flour, bread flour, yeast, caraway seeds, salt, and white pepper in the bread machine pan in the order recommended by the manufacturer.
Check your bread machine's manual for the correct order of ingredients.
Set the bread machine to the dough cycle and start it. Check after 10 minutes and add more bread flour if needed to form a smooth ball.
The dough should be slightly sticky but not wet.
Add the cooled onions to the dough 5 minutes before the end of the cycle.
Ensure the onions are evenly distributed throughout the dough.
Remove the dough from the bread machine and shape it into a round or your preferred shape. Let it rise until doubled in size.
Cover the dough with a damp cloth to prevent it from drying out.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Mix the egg yolk and water to create an egg wash. Brush it over the dough and sprinkle with kosher salt.
The egg wash gives the bread a beautiful golden crust.
Bake the bread for about 35 minutes or until it sounds hollow when tapped on the bottom.
Use a thermometer to check if the bread's internal temperature reaches 190°F (88°C).
Let the bread cool completely on a wire rack before slicing and serving.
Cooling the bread allows the crumb to set properly for easier slicing.
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