> wrote in message
...
>
>
> * Exported from MasterCook *
>
> Onion Rye Bread
>
Yum! I love rye bread, and I'd love to try this, but I'm not a bread maker.
I have a couple of questions.

<snip>

Turn dough out onto a lightly floured counter and knead in
> onion and 1 tablespoon of caraway seeds by hand.

I can't picture how to do this. Do you roll it out and sprinkle on the
onion and seeds and fold and roll repeat? Can it be over mixed?

<snip>

> Preheat the oven to 450°F: slash the top of the loaf with a sharp
> knife or razor blade in 4 or 5 places; brush with water, then sprinkle
> with remaining caraway seeds.

Do the seeds sprinkled on top, stay on top, or are they below the surface
after the bread bakes?

Thanks for the recipe!

Cheryl