Recipe Archives->Breads Machine->Onion Dill Rye 02

Onion Rye Bread

1 tsp fast action dried yeast
3 1/2 ozs rye flour
12 1/2 ozs white bread flour
2 Tbsp dried onion slices
1 Tbsp dried dill 
1 Tbsp dill seeds
1 tsp salt
2 Tbsp skimmed milk powder
2 tsp light muscovado sugar
2 Tbsp olive oil
10 fl oz water

The order of ingredients depends on the type of ABM. Go by your own
manufacturer's instructions.

For the largish loaf, use the basic setting (4 hours in mine).  If
baking in a standard oven, remove after the dough cycle and split
the dough in 2 pieces.

Flatten each one, fold over a few times and form into torpedo shapes.
Cover with oiled film and leave to rise for around 45 minutes in a
warm spot.

Slash the tops of the loaves diagonally and bake at 220 deg C for
around 20 mins.

Printable version: onion-dill-rye02.txt.