INGREDIENTS

INSTRUCTIONS

The Bread Itself: In a heavy sausepan over low heat, melt the sugar  in
the 1 tablespoon water. Increase heat to medium high, cover the  pan,
bring to a boil and boil for 2 minutes. Add the cream of tartar  and
continue to boil, until the sugar is almost black in color.  Remove the
pan from the heat. The sugar will continue to cook and  darken. Allow
it to begin to cool. Using extreme care, add the  boiling water (the
sugar will boil up and may spatter). Stir to  dissolve, then cool to
room temperature.  (Bring 1 cup wter to boil. dissolve 2 tablespoons
cornstarch in 1/4  cold water. Whisk into boiling water until it
thickens.)  Onion Filling: In a large bowl sprinkle the yeast over the
warm water  to soften; stir to disolve. Add the Rye sour, altus,
pumpernickel  color, pumpernickel flour and salt. Mix thoroughly until
the dough  pulls away fromt he sides of the bowl.  Turn out the dough
onto a floured work surface and knead, adding small  amounts of flour
as needed. Make the dough a bit stiffer than normal,  since this dough
softens as it is kneaded. Knead the dough until it  feels smooth and
silky (5 to 8 minutes). Knead the onion filling into  dough.  Shape the
dough into a ball, place in a large oiled bowl, and turn to  coat.
Cover and let rise until double in size. Punch out all the air,  cut in
half, shape into two rounds, and let rest for 10 minutes.  Shape into 2
round loaves. Place ona baking sheet lightly sprinkled  with cornmeal.
Keep ina warm, draf-free spot covered with a damp  cloth and proof
until doubled in size. Brush with cornstarch  solution. Punch 5 times
with an ice pick or scewer, 1 hole in the  center and four in a circle
around the center. With a wet finger push  all the way down in the
center hole, leaving a large indent in the  middle of the loaf. Bake
with steam ina preheated 375 degree oven  until teapping the bottom of
the loaf with your fingers produces a  hollow sound (30 to 45 minutes).
Posted to JEWISH-FOOD digest V97 #073 by Simons  <icsimons@airmail.net>
on Mar 05, 1997

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