Title: Jim's Sour Dough Rye Bread
Categories: Bread Blank
Yield: 1 Servings

		RYE STARTER:
2	c	Lukewarm milk
2	c	Rye flour
2 1/2	ts	Yeast
1	tb	Gluten

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 tablespoon of gluten.

BREAD: 1 c Rye starter 1 c Rye flour 1 c Water 3 c Bread flour 2 T Butter 1 Egg 2 T Sugar 2 T Caraway seeds 3 T Gluten 1 1/2 t Yeast 1 1/2 t Salt

Set bread color to light. Put all ingredients into your bread machine and start.

NOTE: The dough will look wet, but ignore this. It works!

SOURCE:* Jim Bodle POSTED BY: Jim Bodle 1/94, 12/94

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