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Sourdough Rye Bread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOURDOUGH RYE BREAD
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -Bread Machine CB
           -Penny Plant
 
   Notes: A very light, slightly sour loaf of rye. This is somewhat
  different than many of the other sourdoughs as it has its own
  starter, which is used in its entirety in the recipe. Molasses may be
  substituted for the barley malt syrup.
  
   STARTER:             1 1/2 lb loaf:  1 lb loaf: milk 1 cup 3/4 cup
  rye flour            1 cup           3/4 cup yeast 1 1/3 tsp 1 tsp
  
   To prepare the starter: sprinkle yeast over warm water and stir until
  dissolved; then stir in the rye flour. cover and let stand at room
  temperature for 3 days, stirring once a day. Use the entire starter
  in your bread recipe.
  
   BREAD:               1 1/2 lb loaf:  1 lb loaf: rye starter * *
  water 2/3 cup         1/2 cup egg 1 1/2 1 vegetable oil 2 Tbsp 1 1/2
  Tbsp malt barley syrup    2 Tbsp 1 1/2 Tbsp salt 2 tsp 1 1/2 tsp
  caraway seeds 1 1/3 Tbsp 1 Tbsp bread flour 3 cup 2 1/4 cup rye flour
  1 cup 3/4 cup yeast 2 1/2 tsp 1 1/2 tsp Source: The Bread Machine
  Cookbook by Donna Rathmell German ISBN# 1-55867-025-4
  
   MM by Cathy Svitek
 
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