Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Yeast |
| 1¼ cup | Bread flour |
| ½ cup | Rye flour |
| ½ cup | Whole-wheat flour |
| ½ teaspoon | Salt |
| 1 tablespoon | Caraway seeds |
| 2 tablespoons | Oil |
| ⅓ cup | Molasses |
| ¼ cup | Onions; chopped |
| ¾ cup | Dark stout |
| 2½ teaspoon | Yeast |
| 2½ cup | Bread flour |
| ⅔ cup | Rye flour |
| ⅔ cup | Whole-wheat flour |
| 1 teaspoon | Salt |
| 1½ tablespoon | Caraway seeds |
| 2½ tablespoon | Oil |
| ⅓ cup | Molasses |
| ⅓ cup | Onions; chopped |
| 1 cup | Dark stout |
FOR 1 LB LOAF
FOR 1-½ LB LOAF
Load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Delayed timer okay. Use the darkest stout you can find. I used Guinness stout that had been sitting around open for a while at room temp. From Clark, Bread Machine Cookbook.
SANDAL@...
REC.FOOD.RECIPES
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