Title: Sourdough Maple Walnut Bread #2
Categories: Breadmaker Bread
Yield: 1 Med. loaf

SMALL LOAF
1/2	c	Starter
1/3	c	Milk/wter
2	tb	Maple syrup
1		Egg
1/4	ts	Cinnamon, optional
1/3	ts	Salt
1	tb	To 2 tbsp. vital gluten, optional
2 1/2	c	Whole wheat flour
1	ts	Yeast
1/4	c	Chopped walnuts
1/4	c	Raisins, optional
		Flour equivalent:2 3/4 cups
MEDIUM LOAF
3/4	c	Starter
1/2	c	Milk/Water
3	tb	Maple syrup
1 1/2		Egg
1/3	ts	Cinnamon; optional
1/2	ts	Salt
1 1/2	tb	Vital gluten; UP TO 3 TB - Optional
3 1/3	c	Whole wheat flour
1 1/2	ts	Yeast
1/3	c	Walnuts; chopped
1/3	c	Raisins; optional
		Flour equivalent:4 1/2 cups
LARGE LOAF
1	c	Starter
2/3	c	Milk/water
1/4	c	Maple syrup
2		Eggs
1/2	ts	Cinnamon, optional
2/3	ts	Salt
2	tb	To 4 tbsp. vital gluten, optional
4 1/2	c	Whole wheat flour
2	ts	Yeast
1/2	c	Chopped walnuts
1/2	c	Raisins, optional
		Flour equivalent:5 1/2 cups

SOURCE: The Bread Machine Cookbook IV by Donna Rathmell German, copyright 1992, ISBN #1-55867-049-1. MM format on the medium loaf by Joyce Burton, small and large loaves by Ursula R. Taylor. A twist on a basic sourdough. Rises to approximately 3/4 of the pan. Nutritional analysis per 1 oz. slice: 105 calories, 1.8 g fat (0.2 g sat. fat), 4.6 g protein, 18.9 g carbohydrate, 13.4 mg cholesterol, 57.2 mg sodium. Personal note from Ursula R. Taylor - folks I made the medium loaf in my Zoji with the following changes ~ I used about 2 tbs. gluten and instead of the maple syrup - I used 2 tbs. Cary's SF syrup and 1 tbsp. pancake syrup - it was all I had....I also added about 1/2 cup raisins instead of 1/2 cup and the loaf was about an inch above the pan - almost to the top of the machine....smells terrific - haven't tasted it YET.... One other thing - I used Nancy Silverton's grape starter....

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