Brown Beer Rye Bread

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1 tablespoon olive oil

1/2 cup chopped onion

1 1/8 teaspoons sugar, divided

2 packages dry yeast (about 4 1/2 teaspoons)

3/4 cup warm brown beer (100° to 110°)

1/2 cup plain low-fat yogurt

1 tablespoon white vinegar

1 tablespoon caraway seeds

1 1/2 teaspoons salt

1 large egg, lightly beaten

2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)

1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

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