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Sourdough Beer Bread
Ingredients
1 teaspoon yeast
2 cups all purpose flour
2 teaspoons sugar
1 tablespoon lecithin granules
1 teaspoon salt
¾ cup rye sourdough starter*
¼ cup flat beer
2 tablespoons water
Method
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 starter: 2 cups rye flour, 2 cups warm water, 1 pack yeast in a glass container. Leave at room temp 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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