Bread Machine Sourdough Beer Bread

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#42812

serves/makes:

ready in:
over 5 hrs

ingredients

1 teaspoon yeast
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon lecithin granules
1 teaspoon salt
3/4 cup rye sourdough starter (see below)
1/4 cup flat beer
2 tablespoons water

Rye Sourdough Starter
2 cups rye flour
2 cups warm water
1 package yeast

directions

Prepare Rye Sourdough Starter three days ahead of when you want to bake the bread.

Place ingredients 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 ounce) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf that is just the thing to serve with stews or hearty soups.

For Rye Starter: In a glass container, combine Rye flour, warm water, yeast. Leave at room temperature 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.