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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat vegetable oil in a large skillet over medium heat. | 2. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. | 3. Remove from heat; cool completely. | 4. Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes. | 5. Stir in yogurt, caraway seeds, salt, and pepper. | 6. Add egg; stir well with a whisk. | 7. Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms. | 8. Stir in chopped onion. | 9. Turn the dough out onto a lightly floured surface. | 10. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). | 11. Place dough in a large bowl coated with cooking spray, turning to coat top. | 12. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) | 13. Punch dough down; cover and let rest 5 minutes. | 14. With floured hands, knead dough 5 times. | 15. Shape into a round 7-inch loaf. | 16. Place loaf on a large baking sheet covered with parchment paper. | 17. Cover and let rise 30 minutes or until doubled in size. | 18. Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife. | 19. Preheat oven to 350°. | 20. Combine 1 tablespoon water and egg yolk; gently brush over dough. | 21. Sprinkle with 1/2 teaspoon kosher salt. | 22. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. | 23. Cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
yeast	2 1/4	1/4		24.975	2.7567	3.2238	0.1215
water	2	tablespoons		0.0	0.0	0.0	0.0
plain yogurt	1 1/4	cups	low-fat	-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
salt	1 1/2	1/2		-	-	-	-
white pepper	3/4	teaspoon		5.327999999999999	1.235	0.1872	0.0382
egg	1		beaten	71.5	0.36	6.28	4.755
bread flour	2 1/4	cups	divided	1112.7825	223.5737	36.9284	5.117
rye flour	1 1/4	1/4	stone-ground	520.0	109.80799999999999	25.456	3.552
cooking spray				-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
kosher salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.