| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 6 | Servings | |
INGREDIENTS
| 5 1/2 | lb | 1lb |
| 1 1/8 | c | Water 3/4 C + 1 T water |
| (For the Welbilt/Dak machines (For the Welbilt machine | ||
| Add 2 T more water) add 1 T more water) | ||
| 1 1/2 | c | Whole wheat flour 1 C whole wheat flour |
| 1 1/2 | c | Bread flour 1 C bread flour |
| 3/4 | c | Rye flour 1/2 C rye flour |
| 1/2 | ts | Salt 1/2 tsp salt |
| 1 | tb | Oil 2 tsp oil |
| 1 | tb | Molasses 2 tsp molasses |
| 1/3 | c | Minced onion 1/4 C minced onion |
| 1 | ts | Caraway seed 1 tsp caraway seed |
| 2 | ts | Red Star active 2 tsp Red Star active |
INSTRUCTIONS
This one is best served slightly warm. It's another one of those loaves that smells especially tantalizing as it bakes. dry yeast* dry yeast* Place the ingredients in the bread pan, insert it into the machine and press "start". Ú ³CRUST: REGULAR ³MENU SELECTION: BAKE À *Refer to the Yeast Conversion Chart, if necessary. From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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