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Sourdough Rye Bread from the Recipes EU Collection

 


Sourdough Rye Bread Recipe

...brought to you by Recipes EU





Sourdough Rye Bread
-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
 


This Sourdough Rye Bread Recipe brought to you from the Recipes.eu.com recipe collection

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Sourdough Rye Bread - a delicious recipe from Recipes.eu.com