1 ts Yeast 1 ts Salt
2 c King Arthur allpurpose flour 3/4 c Rye sourdough starter*
2 ts Sugar 1/4 c Flat beer
1 tb Lecithin granules 2 tb Water
Place in pan in the order given. Bake on basic bread cycle. This can
probably be timed.
With only 2 cups of flour, this makes a small (14 oz) loaf with a
crunchy crust and a light interior. Not a dense bread. It’s a rustic
looking loaf that ought to be just the thing with stews or hearty
soups.
*Rye sarter: 2 c Rye flour, 2 c warm water, 1 pkg yeast in a glass
container. Leave at roomtemp for about 3 days stirring when you
think of it. When it starts to smell like a brewery, you can
refrigerate it. Just bring it back to room temp before you use it.
Yields
14 servings
