*  Exported from  MasterCook  *
 
                            SOURDOUGH RYE BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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:             1 1/2 lb loaf:  1 lb loaf: milk
   1 cup 3/4 cup rye flour            1 cup           3/4
   cup yeast 1 1/3 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 1/2 lb loaf:  1 lb loaf: rye
   starter * * water 2/3 cup         1/2 cup egg 1 1/2 1
   vegetable oil 2 Tbsp 1 1/2 Tbsp malt barley syrup    2
   Tbsp          1 1/2 Tbsp salt 2 tsp 1 1/2 tsp caraway
   seeds 1 1/3 Tbsp      1 Tbsp bread flour 3 cup 2 1/4
   cup rye flour 1 cup 3/4 cup yeast                2 1/2
   tsp       1 1/2 tsp Source: The Bread Machine Cookbook
   by Donna Rathmell German ISBN# 1-55867-025-4
   
    MM by Cathy Svitek
  
 
 
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