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Onion Sourdough Rye Categories: breads, nuts/grains, breadmaker, sourdough 1 x no ingredients 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. Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the dry ingredients and transfer to the pan. Add the onions and starter, water, yogurt, oil and yeast. Place the bread pan inside the machine and close the lid. Program the breadmaker for the whole wheat mode. The unit will begin its operation. At the end of the baking cycle, remove the bread promptly from the machine, taking care, as the oven surfaces will be very hot. Invert the bread pan onto a wire rack and shake several times to dislodge the bread. Allow to cool completely on the rack before slicing or wrapping for store. Source: The Bread Machine Gourmet by Shea MacKenzie Converted by MMCONV vers. 1.20 Yield: 1 servings |
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