This bread came out forking delicious! It’s crispy on the outside , chewy and moist on the inside with that just right charred onion taste and you get a little sweet from the apples and a real rye taste.

Ingredients Makes about 10 servings

1 Tablespoon sugar

1 pack dry yeast

1 cup warm water (mine needed to be 100-110 degrees for the yeast)

1 1/2 cup rye flour

1 cup bread flour

2 Tablespoons canola oil

1 Tablespoon caraway seeds

1 small apple pealed, cored, sliced thin and a rough chop

1 Tablespoon kosher salt

2 Tablespoons garlic dill pickle brine  ( I used from my pickle recipe on this site)

7 oz. shredded Swiss cheese (Swiss with the bigger holes)

1/2 red onion sliced thin

cooking spray for baking pan

2 Tablespoons extra virgin olive oil

Directions Set oven to 450 degrees

Combine yeast, sugar and water and set in a warm place for about a half hour until you see the yeast has bloomed. Then add canola, both flours and caraway seeds and combine well, roll in a ball, cover with plastic wrap and set in a warm place for about an hour. Punch down and add, apple, salt, brine, about 3/4 of the cheese (your saving a handful for the top), onion. Mix well and pat into a sprayed sheet pan and let sit about 1/2 hour. Now you make the dents in the surface with your fingers. Top with remaining cheese and drizzle with olive oil. Place in the oven and it will be done in around 20 minutes.