Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Yeast |
| 2 cups | King Arthur allpurpose flour |
| 2 teaspoons | Sugar |
| 1 tablespoon | Lecithin granules |
| 1 teaspoon | Salt |
| ¾ cup | Rye sourdough starter* |
| ¼ cup | Flat beer |
| 2 tablespoons | 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