Sour Dough Rye Bread
Ingredients
Rye starter:
2 C. lukewarm milk
2 C. rye flour
2 1/2 tsp. yeast
1 Tbsp. gluten
Bread:
1 C. rye starter
1 C. rye flour
1 C. water
3 C. bread flour
2 Tbsp. butter
1 egg
2 Tbsp. sugar
2 Tbsp. caraway seeds
3 Tbsp. gluten
1 1/2 tsp. yeast
1/2 tsp. salt
Cooking Instructions
Mix the starter ingredients with an electric mixer on low speed until combined. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring once daily. To replenish starter: Replace the amount taken out by adding equal parts of milk or water and flour as was used. Always use the same kind of flour. Also, alternate between milk and water for each feeding. For instance, your original starter was milk so use water on your first “feeding”. Every third feeding add 1 Tbls. of gluten Set bread color to light. Put all ingredients into your bread machine and start.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)