Delicatessen rye
1 Large loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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. |
Directions
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
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