| | STARTER |
| 1/2 | c | Rye flour |
| 1/8 | ts | Active dry yeast (Save rest of pkg for first dough) |
| 1 | c | Warm water |
| 1 | tb | Crushed caraway seeds |
| 1 | ts | Minced onions |
| | STAGE ONE |
| 1/2 | c | Water |
| 1 1/4 | c | Rye flour |
| | All of the starter from above |
| 1/4 | c | Rye flour for sprinkling |
| | STAGE TWO |
| 1/2 | c | Warm water |
| 1 | c | Rye flour |
| | STAGE THREE |
| 1/2 | c | Water (warm if refrigerated sour) |
| 1 | c | Rye flour or more |
| | THE BREAD ITSELF |
| 1 | c | Warm water |
| 1 | pk | Active dry yeast |
| 1 | c | Rye sour |
| 1 | c | Altus (optional) (old rye bread soaked into water over night) |
| 4 | tb | Pumpernickel color |
| 3 | tb | Sugar |
| 1 | tb | Water |
| 1 | pn | Cream of tartar |
| 1/4 | c | Boiling water |
| | BREAD PT 2 |
| 1 | c | Pumpernickel flour |
| 2 1/2 | c | Common flour (all-purpose flour) (up to 3-1/2) |
| 1 | tb | Salt |
| | Flour, for dusting work top |
| | Oil, for greasing bowl |
| | Cornmeal, for sprinkling baking sheet |
| | Cornstrach solution for brushing loaf |
| 1 | c | Water |
| 2 | tb | Cornstarch |
| 1/4 | | Cold water |
| | ONION FILLING |
| 1/2 | c | Yellow onions, chopped |
| 1 | | Green onion (white part only) |
| 1 | ts | Poppy seeds (up to 2) |
| 1 | ts | Olive oil (up to 2) |
| | Salt to taste (optional) |
