Sourdough Onion rye bread

Mix all wet ingredients together in a large bowl.

Stir in all dry ingredients except dry yeast.

Knead the dough until smooth for about 10 minutes.

Allow the dough to rest and ferment to develop flavor for about 4~8 hours depending on your schedule.

Mix in 1 teaspoon of yeast and allow the dough to rest for about 2~3 hour until double in side.

Score the bread and bake for 50 minutes in a water bathed oven at 400F.