Recipe - Sandwich Rye Bread

3 cup Unbleached AllPurpose Flour
1 cup Pumpernickel flour
2 tablespoon Molasses
2 tablespoon Dried minced onions
1 tablespoon Whole caraway seeds
2 teaspoon Salt
2 tablespoon Oil or soft butter
2 One fourth teaspoon Instant yeast
1 One fourth cup Lukewarm water (up to 11/2)

(For 1One half to 2# Bread Machine)

Place all of the ingredients into the pan of your bread machine according
to the manufacturer's directions. Program the machine for basic bread, and
press Start.

Check the dough after the first kneading cycle is finished and adjust its
consistency by addiing a tablespoon or so of water if it seems dry and
looks "gnarly." The dough should be firm, though slightly sticky.

Allow the machine to complete its cycle. Remove the bread when it's
finished baking, and transfer it from the pan to a wire rack to cool.
Yield: One 11/2# loaf.

Source: Both recipes from the King Arthur Baking Catalog, Fall, 1997
Posted to BakeryShoppe Digest V1 #203 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Aug 27, 1997