3 to 4 c. bread flour
1 tbsp. caraway seed
2 tsp. salt
1 1/2 tsp. onion powder
3 pkgs. active dry yeast
2 1/4 c. water
3 tbsp. brown sugar
3 tbsp. butter
2 1/2 c. medium rye flour
Beaten egg white
Coarse salt, if desired

Grease large cookie sheet. In large mixing bowl, combine 2 cups bread flour, caraway seed, salt, onion powder and yeast; blend well. Heat water, brown sugar and butter until very warm (120 to 130 degrees). butter need not melt. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in rye flour plus enough bread flour to form a stiff dough. On floured surface, knead in remaining bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Place bowl in pan of warm water (about 95 degrees). Let rise 15 minutes.

Punch down dough several times to remove air bubbles; shape into ball. Let rest on counter, covered with inverted bowl, for 15 minutes. With floured hands, knead 30 seconds to remove air bubbles. Divide into 2 parts; shape into 12 inch oblong loaves. Place on prepared cookie sheet. With sharp knife, make a 1/8 inch deep cut down center of loaf. Brush with egg white. Cover; let rise in warm place 15 minutes.

Heat oven to 375 degrees. Sprinkle loaves with coarse salt, if desired. Bake 25-35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks. Makes 2 loaves.