Cheesy Onion Rye Bread

Method

1. Combine all dough ingredients in a bowl or mixer. Mix and knead until a smooth, shiny dough forms.
2. Transfer the dough to a greased bowl, turning to coat all sides. Cover the bowl.
3. Let the dough rise in a warm place for 1 to 2 hours, or until it has increased in volume by at least one-third.
4. Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
5. Gently turn the dough out onto a lightly greased or floured surface and pat it into a 12-inch square.
6. Evenly sprinkle the sautéed onions and diced Swiss cheese over the dough.
7. Fold the dough into thirds, like folding a letter, to encase the fillings.
8. Shape the folded dough into a long, thick baguette (bâtard) about 15 to 16 inches long, or divide and shape into two smaller loaves.
9. Place the shaped loaf or loaves onto the prepared baking sheet. Cover loosely with greased plastic wrap or a dough cover.
10. Allow the bread to rise for 1 to 1.5 hours, or until it has doubled in size.
11. About 15 minutes before the end of the second rise, preheat your oven to 400°F.
12. Just before baking, make 4 to 5 shallow diagonal cuts (about 1/4 inch deep) across the top of the loaf.
13. Lightly spritz the surface of the bread with water, then carefully place it in the preheated oven.
14. Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for another 15 minutes for a large loaf. For two smaller loaves, reduce the baking time by 10 minutes. The bread is ready when an instant-read thermometer inserted into the center registers 190°F.
15. Once cooled, store the bread tightly wrapped at room temperature for up to 5 days, or freeze for up to 3 months.