1 T. olive oil
1/2 C. chopped onion
1-1/8 t. sugar, divided
2 packages dry yeast (4-1/2 t.)
3/4 C. warm brown beer (100-110 F)
1/2 C. plain low-fat yogurt
1 T. white vinegar
1 T. caraway seeds
1-1/2 t. salt
1 large egg, lightly beaten
2-3/4 C. all-purpose flour, divided
1 C. stone-ground rye flour
1 t. water
1 large egg white, lightly beaten
Heat oil in a large skillet over medium-high heat. Add onion; saute 4 minutes or until golden brown. Cool.
Dissolve 1/8 t. sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 t. sugar and egg; stir with a whisk until combined. Add 2-1/2 C. all-purpose and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 T. at a time to prevent dough from sticking to hands (dough will feel tacky)
Place dough in a large greased bowl, turning to coat top. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. Press 2 fingers into dough. If indentations remain, the dough has risen enough. Punch down dough; cover and let rest 5 minutes.
Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.
Preheat oven to 400 F
Combine 1 t. water and egg white in small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400 F for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.
20 servings
101 calories, 1.4g fat, 3.5g protein, 18.7g carbs, 1.5g fiber, 189mg sodium