----RYE SOUR----
1    Med Onion coarsely chopped
2 c  Rye flour
1 3/4 c  Warm water
1 pk Yeast
1/2 tb Caraway seeds

BREAD
2 c Rye sour
1/4 c Water
1/2 pk Dry yeast
1/2 tb Salt
2 c Bread flour
1/2 Egg
1/2 tb Caraway seeds

For the starter: Put onions in cheese cloth. Mix remaining ingredients,
submerge cheese cloth into it, and let sit overnight (in bread pan). In the
morning, remove the onions. There should be 2 cups of starter in the pan —
just what we need. Add remaining ingredients — use up to 1/4 cup more
flour if needed to get the dough ball to the right consistency. Also the
1/4 cup water should be added slowly, using judgment. About 20 minutes
before baking slash the top and brush with the egg beaten with 1 tbs of
water and sprinkle with caraway seeds. ~–