Bialys

Step 1: In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.

Step 2: Mix the water and flours into yeast mixture.

Step 3: Knead until smooth (dough will be soft). Use more flour as needed.

Step 4: Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).

Step 5: Punch dough down and let rise again until doubled.

Step 6: Punch dough down and roll into 2 cylinders.

Step 7: Cut each roll into 8 rounds.

Step 8: Lay flat, cover with a towel, and let rest.

Step 9: Prepare the topping mixture by mixing the oil, poppy seed, onion, and salt; set aside.

Step 10: Pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.

Step 11: Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).

Step 12: Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation. Spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.

Step 13: Preheat oven to 425°F while the bialys are rising.

Step 14: Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.

Step 15: Bake on the upper and lower shelves of oven for 6 to 7 minutes; turn and switch the pans on the shelves so they bake evenly 5 to 6 minutes more.

Step 16: Can be frozen.