Recipe - Onion Sourdough Rye

Minced sweet yellow
onion
Sourdough RYE starter
Bread flour
Whole rye flour
Ground caraway seeds
Dry milk
Sea salt
Date sugar
Water
Plain nonfat yogurt
Oil
Active dry yeast
One half cup 2/3 C.
One half cup 2/3 C.
2 cup 2 1/3 C.
One half cup 2/3 C.
2 tablespoon 3 Tbl.
1 tablespoon 1 One half Tbl.
1 teaspoon 1 One half tsp.
One half teaspoon 1 tsp.
One half cup 2/3 C.
One fourth cup 5 Tbl.
1 tablespoon 2 Tbl.
2 teaspoon 1 pkg.

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

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini