Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Yeast
2 c King Arthur allpurpose flour
2 ts Sugar
1 tb Lecithin granules
1 t Salt
3/4 c Rye sourdough starter*
1/4 c Flat beer
2 tb Water
Place in pan in the order given. Bake on basic bread
cycle. This can probably be timed.
With only 2 cups of flour, this makes a small (14 oz)
loaf with a crunchy crust and a light interior. Not a
dense bread. It's a rustic looking loaf that ought to
be just the thing with stews or hearty soups.
*Rye sarter: 2 c Rye flour, 2 c warm water, 1 pkg
yeast in a glass container. Leave at roomtemp for
about 3 days stirring when you think of it. When it
starts to smell like a brewery, you can refrigerate
it. Just bring it back to room temp before you use it.
Adapted from BREAD MACHINE BAKING, Brody & Apter
