Title: Onion Sourdough Rye
Categories: Breadmaker
Yield: 1 Loaf

1 LB. LOAF
1/2	c	Minced sweet yellow onion about 1 small
1/2	c	Sourdough Rye Starter
2	c	Bread flour
1/2	c	Whole rye flour
2	tb	Ground caraway seeds
1	tb	Dry milk
1	ts	Sea salt
1/2	ts	Date sugar
1/2	c	Water
1/4	c	Plain nonfat yogurt
1	tb	Canola, safflower, or sunflower oil
2	ts	Active dry yeast
1 1/2 LB. LOAF
2/3	c	Minced sweet yellow onion about 1 small
2/3	c	Sourdough rye starter
2 1/3	c	Bread flour
2/3	c	Whole rye flour
3	tb	Ground caraway seeds
1 1/2	tb	Dry milk
1 1/2	ts	Sea salt
1	ts	Date sugar
2/3	c	Water
5	tb	Plain nonfat yogurt
2	tb	Canola, safflower, OR sunflower oil
1	pk	Active dry yeast

SOURCE: The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. The day before you wish to make this bread, place the onions in a small bowl with the starter. Cover the bowl and leave at room temperature for 12 hours. 2. Next day load machine according to manufacturers directions. 3. Program breadmaker for whole wheat mode and press start. 4. When bread is done remove bread to a wire rack. Allow to cool completely before slicing or wrapping for storage.

From: Ursulataylor To: All

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