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Onion Rye Bread

2 1/4 teaspoons yeast
1 1/2 teaspoons sugar
1/2 cup water
3 cups bread flour
2 teaspoons salt
1 cup rye flour
3/4 cup milk
1 egg
2 tablspoons butter
1 tablespoon Dijon mustard
3/4 cup onion, chopped
1 tablespoon caraway seeds
1 tablespoon sesame seeds

1 egg
1 tb water

Dissolve the yeast and sugar in the warm water. In mixer, combine
1 cup bread flour, 1/2 cup rye flour, milk, egg, butter, Dijon
mustard, onion, caraway, and sesame seeds. Add yeast mixture after
proofing.

Beat in the rest of the rye and any of the remaining flour necessary
to make a soft but firm dough. It will be slightly sticky. Place
in oiled bowl and rise until double.

Punch down and shape into an oval. Place on a greased baking sheet
and let double.

Glaze: Combine egg and 1 tablespoon water.

Preheat oven to 350F. Brush the loaf with the egg glaze.

Bake for 45 to 50 minutes.

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