Onion Beer Bread
Poolish:
One bottle of dark beer (porter or stout is okay).
Add water to make 2 1/3 cups.
2 teaspoons instant yeast
1 package onion soup mix
2 cups rye flour
Mix well, cover, and let sit at room temperature overnight.
Dough:
To the poolish, add:
1 cup clear flour
2 tablespoons olive oil
1 egg, lightly beaten
1 tablespoon molasses (or honey or brown sugar)
1 1/2 tablespoons caraway seeds
1 teaspoon instant yeast
1 teaspoon diastatic malt powder
1 teaspoon deli rye powder
1 teaspoon sea salt
4 cups bread flour
Mix well, knead until "ready," and let rise about an hour or until doubled.
Punch down, knead briefly, and let rise again - about 30 minutes.
Wash with egg wash, slash, sprinkle with black caraway seeds (charnitzka,
if you have them), and bake in a 400 F preheated oven until internal
temperature reaches 200 F (about 40 minutes).
Bob the Tarheel Baker