I've learned so much from reading the 2 blog posts about making Jewish Rye Bread and all the details in the recipe. Some time ago I took the Zingerman's Rye Bread class and I have the Zingerman's cookbook. My dedicated rye sourdough starter followed the recipe from that cookbook. While the class was great, I've learned lots more here about what I've been doing wrong with my rye bread attempts. Thanks to you, each time I bake I take notes and get a little closer to rye bread perfection. I've also been trying to recreate the onion rye bread that we can buy from Zingerman's, but haven't figured out the best time or method to add in the pieces/strands of caramelized onions to the dough. I've searched the recipes here for adding extra ingredients to bread dough, and some call for them to be added with the initial kneading, and some call for them to be added later after the first rise, but there's not a lot of info about adding extra ingredients to rye dough. Since rye dough is like my finicky Siamese cat, I was wondering if you could offer any advice about adding onions to this dough? Thanks!!

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