Yield: 14 Servings
| Measure | Ingredient |
|---|---|
| 1.00 teaspoon | Yeast |
| 2.00 cup | King Arthur allpurpose flour |
| 2.00 teaspoon | Sugar |
| 1.00 tablespoon | Lecithin granules |
| 1.00 teaspoon | Salt |
| ¾ cup | Rye sourdough starter* |
| ¼ cup | Flat beer |
| 2.00 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. Adapted from BREAD MACHINE BAKING, Brody & Apter