Yield: 1 Large loaf
| Measure | Ingredient |
|---|---|
| \N \N | -TMPS67B CLAUDIA WOODARD |
| 2¼ teaspoon | Yeast |
| 2⅔ cup | Bread flour ] |
| 1 cup | Rye flour; plus 2 Tbsp |
| 2¼ teaspoon | Sugar |
| 1½ teaspoon | Salt |
| 1½ tablespoon | Caraway seeds |
| 1½ tablespoon | Vegetable oil |
| 1½ teaspoon | Barley malt syrup |
| ⅓ cup | Sourdough starter water; plus 2 Tbsp. |
This bread really does taste just like deli rye.
Follow your machine's instructions. It's such a good sourdough, you may have to cut back on the yeast. I made a loaf this morning and cut the yeast back from 2 tsp. to 1½ tsp. and it still spilled over the pan.
SOURCE: "The Best Bread Machine Cookbook Ever" by Madge Rosenberg Posted on PRODIGY, November, '94; formatted by Elaine Radis, BGMB90B