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