Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---for 1 1/2 pound loaf--- |
| 1 cup | Water |
| 1 cup | Sourdough starter |
| 3 cups | Bread flour |
| ½ cup | Rye flour |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 1 pack | Active dry yeast |
| 2 pounds | Loaf: |
| 1⅓ cup | Water |
| 1⅓ cup | Sourdough starter |
| 4 cups | Bread flour |
| ⅔ cup | Rye flour |
| 4 teaspoons | Sugar |
| 1 teaspoon | Salt |
| 1 pack | Active dry yeast |
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select basic cycle.
3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998