Yield: 1 Servings
Measure | Ingredient |
---|---|
---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