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Ingredientes
- 1 small Loaf (1#): - large Loaf (1-1/2#) SPONGE.....
- 1/2 tsp YEAST 3/4 teaspoon
- 3/4 c. RYE FLOUR 1 C. + 2 Tablespoons
- 1/2 c. SOURDOUGH STARTER * 3/4 C.
- 3/4 c. WATER 1 C. + 2 Tablespoons BREAD.....
- 3/4 tsp YEAST 1-1/4 teaspoon
- 1 1/2 c. BREAD FLOUR 2-1/4 C.
- 1 tsp SALT 1-1/2 teaspoon
- 2 tsp SUGAR 1 Tablespoons
- 2 tsp CARAWAY SEEDS 1 Tablespoons
- 1 Tbsp. Vegetable OIL 1-1/2 Tablespoons
Direcciones
- 1-After at lest 4 and up to 8 hrs before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature.
- 2-After at least 4 hrs, when the sponge has developed air bubbles, add in all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions.
- *-After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 615g | |
| Calories 1571 | |
| Calories from Fat 190 | 12% |
| Total Fat 21.74g | 27% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3194mg | 133% |
| Potassium 789mg | 23% |
| Total Carbs 293.99g | 78% |
| Dietary Fiber 22.4g | 75% |
| Sugars 14.1g | 9% |
| Protein 49.93g | 80% |
