Method

Combine the flours, 1/2 cup cornmeal, yeast, sweetener, and salt in the container of a food processor fitted with the steel blade and process for 5 seconds.  With the machine running, pour (don't drizzle) the milk and most of the water through the feed tube.  Process about 30 seconds, then remove the cover.  The dough should be in a defined but shaggy ball, still quite sticky; you would not want to knead it by hand.  If the dough is too dry, add water 1 tablespoon at a time and process for 5 or 10 seconds after each addition.  (If it is too wet, which is unlikely, add another tablespoon or two of flour and process briefly.)  Turn dough out onto a lightly floured counter and knead in onion and 1 tablespoon of caraway seeds by hand.

Place the oil in a large bowl and turn the dough into it.  Turn it all around so that it has a light covering of oil and cover with plastic wrap.  Allow to double in size, at least 2 hours (you can retard this by refrigerating, or hasten it by putting it in a warm place.)

Using only enough flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle, then shape it into a long oval by rolling it up, pinching all the seams closed.  Sprinkle a baking sheet or pizza peel with cornmeal and lay the loaf on top.  Cover again and let rise for about an hour.

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.  Place the baking sheet in the oven or slide the dough directly onto a baking stone; bake for 15 to 20 minutes.

Lower the heat to 350°F and bake until the loaf is nicely browned and its bottom sounds hollow when you tap it, another 30 to 45 minutes; the internal temperature will be 210°F.  Cool on a rack before slicing and store wrapped in waxed paper after you cut it.

Makes 1 large round or oval loaf

Adapted with permission from How To Cook Everything 2009 Calendar click for calendar page

 

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