Instructions: NOTES : Use this recipe in onion white bread, pumpernickel, rye, onion rolls, sticks, Foccacia, pizza, and wherever your imagination leads you, says the author.

I make a "Sour Rye Bread" from the book that has for a variation "Onion Rye" using the above filling. It says to knead into the dough immediately after mixing. The tops of the shaped loaves should be rolled in additional onion topping before the final rise.

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