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Add a photoServings: 12
Ingredients
- 1 tsp Yeast
- 2 c. King Arthur allpurpose flour
- 2 tsp Sugar
- 1 Tbsp. Lecithin granules
- 1 tsp Salt
- 3/4 c. Rye sourdough starter (see note)
- 1/4 c. Flat beer
- 2 Tbsp. Water
Directions
- Place in pan in the order given. Bake on basic bread cycle. This can probably be timed.
- With only 2 c. of flour, this makes a small (14 ounce) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf which ought to be just the thing with stews or possibly hearty soups.
- NOTE: Rye starter: 2 c Rye flour, 2 c hot 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 chill it. Just bring it back to room temp before you use it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 12 servings | |
| Calories 58 | |
| Calories from Fat 9 | 16% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 29mg | 1% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.23g | 1% |
| Protein 2.07g | 3% |
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