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SOURDOUGH BEER BREAD

1 t yeast
2 c flour
2 ts sugar
1 tb lecithin granules
1 t salt
3/4 c rye sourdough starter
1/4 c flat beer
2 tb water

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 sarter: 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.

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