Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sourdough | 1 slice (36g) | 93 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
Place 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 oz) loaf with a crunchy crust and a light interior.
Not a dense bread.
It"s a rustic looking loaf that ought to be just the thing with stews or hearty soups.
rye starter: 2 c rye flour, 2 c warm 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 refrigerate it.
Just bring it back to room temp before you use it.