Source: dLife

This bread is hearty and great for soup.

Servings

1 package baker's yeast
1 cup cold water , warm
1 cup whole wheat flour
2 tbsp brown sugar
0.25 cup fat free milk
2 tsp margarine , melted
1 tsp vegetable oil
3 cup sliced white onion , thinly
1 tsp sugar
0.75 tsp salt
2.25 cup enriched bread flour
3 tbsp enriched bread flour , divided
1 cooking spray

1 Mix the yeast into the warm water and let sit for 5 minutes.
2 Mix together the whole wheat flour, brown sugar, milk, melted margarine, and yeast mixture and continue to stir until mixture is smooth. Place in the refrigerator, covered, overnight.
3 Place a nonstick skillet over medium heat and add the vegetable oil.
4 When oil is hot add the onion, 1 teaspoon of sugar, and 1/4 teaspoon of the salt. Continue cooking 10 to 12 minutes and then remove from heat.
5 Stir together the chilled yeast and flour mixture with 1/2 teaspoon salt and 2 1/4 cups bread flour.
6 Prepare a work surface and spread 1 tablespoon of flour over it. Knead dough about 10 times on the floured surface.
7 Spread the remaining 2 tablespoons of flour over the work surface. Pour the cooked onion onto the dough and again knead the dough on the floured surface until onions are incorporated.
8 Coat 2 baking sheets with the cooking spray.
9 Separate the dough into 14 parts and press each part into a 4 1/2-inch round circle.
10 Place on the baking sheets and poke several holes with a wooden utensil into each round.
11 Allow bread to rise for 20 minutes in a warm place.
12 Bake for 20 minutes at 375 degrees.

Don't be put off by the long prep time; the majority is resting time.