Onion Rye Bread - Beyond WBYBM2 Owner's Manual

Onion Rye Bread

Select Whole Wheat cycle.
EGG(S) ROOM
TEMPERATURE
PLUSENOUGH WATER
80º F/27º C TO EQUAL
OIL
HONEY
DRY MILK
SALT
BREAD FLOUR
WHOLE WHEAT FLOUR
RYE FLOUR
CARAWAY SEEDS
DEHYDRATED ONION
ACTIVE DRY YEAST
1 LB
1
¾ CUP + 2 TBL
2 TBL
2 TBL
1 TBL
1 TSP
1 CUP
½ CUP
½ CUP
1 TBL
2 TBL
1- ½ TSP
75
Recipes
1.5 LB
1
1-
/
1
1 CUP + 3 TBL
3 TBL
3 TBL
2 TBL
1- ½ TSP
1- ½ CUPS
¾ CUP
2/3 CUP
2 TBL
3 TBL
2 TSP 2- ¼ TSP
2 LB
2
CUPS + 2
3
TBL
¼ CUP
¼ CUP
3 TBL
2 TSP
2 CUPS
1 CUP
1 CUP
3 TBL
¼ CUP