*  Exported from  MasterCook II  * 
 Recipe By     : Barbara Pollack 
 Serving Size  : 12   Preparation Time :3:00 
 Categories    : Breads                           Jewish 
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         --------Yeast Preparation---------- 
      1/2  cup           water -- warmed 
    1      teaspoon      sugar 
    1      teaspoon      yeast 
    1 1/2  cups          whole-grain wheat flour -- unsifted 
    1 1/2  cups          bread flour -- unsifted 
    2      teaspoons     salt 
    1      teaspoon      sugar 
    1      cup           water -- or more 
      1/4  cup           dried onions -- soak and drain 
    1      teaspoon      vegetable oil 
      1/2  teaspoon      poppy seeds 
           pinch         salt 
                         egg yolk -- optional 
 Get the yeast started in warm water and sugar.   
 Place remaining dry ingredients in a bread machine or food processor.  Add
 the yeast mixture and then add enough of the water to start the dough. 
 Keep mixing and adding water until you have the incorporateded as much of
 the water as possible while keeping the dough workable.  You probably won't
 be able to use all the water.   
 Let the dough rise twice, covered.   One rising will do in a pinch but
 three generally results in too soft a dough which seems to take an
 inordinate amount of flour to reach a workable stage.   
 Shape into flat patties and allow to rise, covered, while preparing the
 topping.   Spread the topping over the centers and then indent the centers,
 leaving about an inch all around unindented.  (You could indent and then
 top but I think it’s more work that way--and sometimes the topping falss
 off after baking.)  Let them continue to rise--but flatten the centers a
 bit if they rise so much that the topping could slide.  Optional: brush
 with egg wash (egg yolk beaten with  a small amount of water) before
 Bake at 4500F for 12-15 minutes.  I use a perforated baking sheet but you
 could use a baking stone or even a cookie sheet prepared with corn meal or
 Option:  my family loves these so much that I save time by making “bialy
 bread” which resembles foccaccia.  Since it doesn't require as much
 handling it can take the full amount of water .  Bake in a greased pan with
 sides..  Baking times depend on pan shape and size.   
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 NOTES : This recipe calls for 150% of the amount of water usually used for
 this amount of flour.  As such, it produces a very slack dough that
 requires a great deal of kneading to make it workable.   I wouldn't try it
 without a machine to do the kneading.