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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 1 tsp Yeast
- 2 c. King Arthur allpurpose flour
- 2 tsp Sugar
- 1 Tbsp. Lecithin granules
- 1 tsp Salt
- 3/4 c. Rye sourdough starter*
- 1/4 c. Flat beer
- 2 Tbsp. Water
Method
- Place in pan in the order given.
- Bake on basic bread cycle.
- This can probably be timed.
- With only 2 c. of flour, this makes a small (14 ounce)
- loaf with a crunchy crust and a light interior.
- Not a dense bread.
- It's a rustic looking loaf which ought to be just the thing with stews or possibly hearty soups.
- *Rye sarter: 2 c Rye flour, 2 c hot 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 chill it.
- Just bring it back to room temp before you use it.
- BAKING, Brody & Apter
