Notes: A very light, slightly sour loaf of rye. This
is somewhat different than many of the other
sourdoughs as it has its own starter, which is used in
its entirety in the recipe. Molasses may be
substituted for the barley malt syrup.
STARTER: 1 1/2 lb loaf: 1 lb loaf: milk
1 cup 3/4 cup rye flour 1 cup 3/4
cup yeast 1 1/3 tsp 1 tsp
To prepare the starter: sprinkle yeast over warm
water and stir until dissolved; then stir in the rye
flour. cover and let stand at room temperature for 3
days, stirring once a day. Use the entire starter in
your bread recipe.
BREAD: 1 1/2 lb loaf: 1 lb loaf: rye
starter * * water 2/3 cup 1/2 cup egg 1 1/2 1
vegetable oil 2 Tbsp 1 1/2 Tbsp malt barley syrup 2
Tbsp 1 1/2 Tbsp salt 2 tsp 1 1/2 tsp caraway
seeds 1 1/3 Tbsp 1 Tbsp bread flour 3 cup 2 1/4
cup rye flour 1 cup 3/4 cup yeast 2 1/2
tsp 1 1/2 tsp Source: The Bread Machine Cookbook
by Donna Rathmell German ISBN# 1-55867-025-4
