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Breadmaker Owner’s Manual
44
Onion Rye Bread
Select Whole Wheat cycle.
1 LB 1.5 LB 2 LB
egg(s) room tempera-
ture plusenough water
80º F/27º C to equal
1
cup + 2 TBL
1
1 cup + 3 TBL
2
1-
1
/3 cups + 2 TBL
oil 2 TBL 3 TBL cup
honey 2 TBL 3 TBL cup
dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 1- tsp 2 tsp
bread flour 1 cup 1- cups 2 cups
whole wheat flour cup cup 1 cup
rye flour cup 2/3 cup 1 cup
caraway seeds 1 TBL 2 TBL 3 TBL
dehydrated onion 2 TBL 3 TBL cup
active dry yeast 1- tsp 2 tsp 2- tsp
Anadama Oatmeal Bread
Method
1. Add oatmeal and cornmeal to a heat-proof bowl. Pour in boiling water, stirring to
prevent lumps.
2. Let the mixture cool for 20 minutes (to 80º F/27º C). Stir, pour it into the bread pan,
and add the rest of the ingredients in the order given.
3. Select Whole Wheat cycle.
1.5 LB 2.0 LB
boiling water 1 cup + 2 TBL 1- cups
oatmeal cup
1
/3 cup
cornmeal 1/8 cup 3 TBL
oil 2 TBL 3 TBL
molasses 2 TBL 3 TBL
dry milk cup
1
/3 cup
salt 1- tsp 2 tsp
whole wheat flour 1 cup 2 cups
bread flour 2 cups 2 cups
gluten 2 TBL 3 TBL
active dry yeast 1- tsp 2 tsp