1 teaspoon yeast
2 cup king arthur allpurpose flour
2 teaspoon sugar
1 tablespoon lecithin granules
1 teaspoon salt
3/4 cup rye sourdough starter*
1/4 cup flat beer
2 tablespoon 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.
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