I thought I would have to pass on this month's recipe, which was created by our very own Breadchick, who is the host for this month's challenge. But, decided that it wouldn't be too hard, because I already had starter in the fridge, and my Mixmaster would do all the hard work. Plus, several of the Babes had baked test runs, and I could take advantage of their tips. And, how could I skip making rye bread? At one time, I made it several times a month, so it was too tempting to pass this up. Mary's recipe contains a small amount of onions in the starter, which I've never used before when I made rye bread. I would have used fresh onions, but decided it would be easier to use some Penzeys dried onions lurking in my pantry. I liked this bread very much, it makes great sandwiches. Next time, I'll use fresh onions, as my dried onions were a bit old, so the flavor was muted.
The title of the bread is Dark Onion RYe. However, the molasses I used wasn't the darkest variety, and the color of the bread was a tad light--but the great taste trumped that problem.