French Onion Loaves
|Warm water||900 Milliliter (3 3/4 Cup At 110°F, 43°C)|
|Active dry yeast||1 Tablespoon (1 1/2 Package)|
|Rye flour||1 Kilogram (6 2/3 Cup)|
|Starter dough||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground cardamom||2 Pinch (Generous Pinch)|
|Butter/Margarine||25 Gram (2 Tablespoon)|
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put half the flour into a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place overnight.
Mix salt, pepper, cardamom and remaining flour into dough.
Knead until smooth.
Peel and finely chop onions.
Melt butter or margarine in a medium skillet.
Add half the onions; cook until lightly browned.
Drain well; knead cooked onion into dough with remaining raw onion.
Sprinkle a baking sheet with flour.
Shape dough into 3 loaves about 14 inches (35 cm) long; place on floured baking sheets.
Cover and let stand in a warm place 15 minutes.
Preheat oven to 450°F (230°C).
Brush loaves with water and sprinkle with a little additional flour.
Using a fine sharp knife, make several diagonal cuts across tops of loaves.
Bake 30 minutes or until loaves sound hollow when tapped on undersides.