Sourdough rye bread

Yield: 2 servings

Measure Ingredient
-Bread Machine CB Penny Plant

Notes: A very light, slightly sour loaf of rye. This is somewhat different than many of the other sourdoughs as it has its own starter, which is used in its entirety in the recipe. Molasses may be substituted for the barley malt syrup.

STARTER: 1½ lb loaf: 1 lb loaf: milk 1 cup ¾ cup rye flour 1 cup ¾ cup yeast 1 ⅓ tsp 1 tsp To prepare the starter: sprinkle yeast over warm water and stir until dissolved; then stir in the rye flour. cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your bread recipe.

BREAD: 1 ½ lb loaf: 1 lb loaf: rye starter * * water ⅔ cup ½ cup egg 1 ½ 1 vegetable oil 2 Tbsp 1 ½ Tbsp malt barley syrup 2 Tbsp 1 ½ Tbsp salt 2 tsp 1 ½ tsp caraway seeds 1 ⅓ Tbsp 1 Tbsp bread flour 3 cup 2 ¼ cup rye flour 1 cup ¾ cup yeast 2 ½ tsp 1 ½ tsp Source: The Bread Machine Cookbook by Donna Rathmell German ISBN# 1-55867-025-4

MM by Cathy Svitek

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