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1
To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
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2
At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
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3
Saute onions in olive oil until they become translucent.
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4
Remove from heat and add butter, water and salt.
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5
Cool to lukewarm (85 degrees F) and stir into starter.
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6
Add the rye flour and mix well.
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7
Add the white flour gradually, until it is too stiff to mix by hand.
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8
Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
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9
Shape into an elongate loaf.
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10
Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
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11
Preheat oven to 375 degrees F.
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12
Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
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13
Bake for 40 to 50 minutes.
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14
Remove from baking sheet and cool on wire rack.
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15
This bread could also be made using the dough cycle of your bread machine.
