Grease large (9"-x-5") or 2 small (7"-x-3") baking pans.

BY HAND OR MIXER 8 mins

Measure 1-1/2 cups white flour into a mixing or mixer bowl, and add 1/2 cup rye flour, the sugar, salt, and yeast. Stir to blend well.

Make a well in the center of the flour and pour in the milk, hot water, and oil. With a spatula draw in the flour to make a thick batter and add the chopped onions and caraway seeds. If in the mixer, attach the flat beater and add the onions and caraway seeds and mix at medium speed.

Stir in the remaining 1 cup rye flour, and add the white flour, 1/4 cup at a time, to make a mass that can be lifted from the bowl, if by hand. Or attach a dough hook and leave the dough in the mixer.

This is a heavy dough and not as responsive as dough made with white flour. Be patient. The longer it is worked in the hands or in the machine the easier to knead it becomes.

Caution: Occasionally when working with heavy dough it may be too stiff to be seized by the hook. Turn the dough out; knead it by hand for 2 or 3 minutes, and then put it back under the hook, if you wish, or continue by hand.

KNEADING 9 mins

If by hand, turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8 minutes. Sprinkle lightly with flour if the dough is sticky. It will never become as elastic as white.

If using a mixer, continue with the dough hook, adding sprinkles of flour if the dough sticks to the sides, about 8 minutes.

BY PROCESSOR 6 mins

Attach the short dough blade.

Measure 2 cups white and 1 cup rye flour into the work bowl and add the sugar, salt, and yeast. Pulse to blend. In a small bowl mix together the milk, hot water, and oil. With the processor running, pour the liquid through the feed tube to make a heavy batterlike dough, and add the chopped onions and caraway seeds.

With the processor running, add the remaining 1/2 cup rye flour, and follow this with the white flour, 1/4 cup at a time, to form a heavy dough that will ride with the blade and clean the sides of the bowl. It will be sticky when turned from the bowl, so dust lightly with flour as you handle it.

KNEADING 45 seconds

With the machine on knead for 45 seconds.

FIRST RISING 1 1/2 hours

Place the dough in a greased bowl, cover with plastic wrap, and put aside to double in volume, 1-1/2 hours.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, the rising times may be reduced by about half.)

SHAPING 4 mins

Turn back the plastic and punch down the dough. Lift it to the floured work surface. Shape into a ball and allow to relax for 3 or 4 minutes. Divide the dough in half if you wish to make 2 loaves. Press each piece into an oval the length of the bread pan, fold lengthwise, pinch the seam together, and tuck in the ends. Place the dough in the bread pan with the seam down.

SECOND RISING 1 hour

Cover the dough with wax paper or foil and leave until double in volume, about 1 hour. It will be puffy when gently touched.

Preheat the oven to 375° 20 minutes before baking.

BAKING 30 -40 mins

Brush the tops of the loaves with the egg-cream wash.

Place the loaves on the middle shelf of the oven and bake until the crust is light golden brown, 30 to 40 minutes. Turn one loaf from the pan and test for doneness. If it sounds hard and hollow when rapped, it is done. If not, return to the oven without the pan(s) for an additional 10 minutes.

(If using a convection oven, reduce heat 40°.)

Turn the loaves onto a metal rack to cool. The kitchen will be beautifully perfumed.