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Rye
Onion Rye Bread

Ingredients

1 tsp dried yeast
100g rye flour
360g white bread flour
2 tablespoons dried onion slices
1 tablespoon dried dill
1 tablespoon dill seeds
1 teaspoon salt
2 tablespoons milk powder
2 teaspoons sugar
2 tablespoons olive oil
300ml water

Method


This quantity is for 2 small loaves using the dough cycle only and shaping for baking in a standard oven. However, I have successfully produced a largish loaf in the pan through the whole ABM cycle. The order of ingredients depends on the type (4 hours).

If baking in a standard oven, Preheat oven to 220C.

Remove after the dough cycle and split the dough in two 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 for about 20 minutes.


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