Makes: 1 large round or oval loaf
Time: About 4 hours, largely unattended
This rye bread is a lot faster than the preceding version; it’s a denser loaf, but the texture is nice and rustic thanks to the cornmeal. Onion packs it with flavor that’s awesome for sandwiches or with cream cheese and lox, but feel free to omit it for a shortcut version of standard rye.
1. Combine the flours, cornmeal, yeast, sweetener, and salt in a food processor and process for 5 seconds. With the machine running, pour (don’t drizzle) the milk and ¼ cup plus 2 tablespoons water through the feed tube. Process for about 30 seconds, then remove the cover. The dough should be in a defined but shaggy ball, still quite sticky. 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 2 of flour and process briefly. Turn the dough out onto a lightly floured work surface and knead in the onion and 1 tablespoon of the caraway seeds by hand.
2. Put the oil in a large bowl and add the dough, turning it to coat all over, then cover with plastic wrap. Let rise until doubled in size, 2 or 3 hours (you can slow the rising by refrigerating for a few hours or hasten it by putting it in a warm place).
3. Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf (it won’t rise much in the oven, so don’t make it too flat). Sprinkle a baking sheet with a little cornmeal and lay the loaf on top. Cover and let rise for another hour.
4. While the loaf rises, heat the oven to 450°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you’re using a baking stone, put it on the rack above the skillet while the oven heats.
5. Once you’re ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board with the seam side down if you’re using a baking stone; otherwise just leave it on the baking sheet. Slash the top with a sharp knife or razor blade, brush the loaf with a little water, and sprinkle with the remaining 1 teaspoon caraway seeds. Use the peel or cutting board to slide the loaf onto the stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door.
6. Bake for 15 minutes, then lower the heat to 350°F and bake for another 30 to 45 minutes, until the loaf is nicely browned, its bottom sounds hollow when you tap it, and the internal temperature is 210°F on a quick-read thermometer. Cool on a rack before slicing.