1 teaspoon active dry yeast
2 cups bread flour
2 teaspoons sugar
1 tablespoon lecithin granules
1 teaspoon salt
3/4 cup rye sourdough starter (see below)
1/4 cup flat beer
2 tablespoons water
Rye starter:
2 cups rye flour
2 cups warm water
1 pk active dry yeast
Place above ingredients in a glass container. Leave at room temperature for about 3 days, stirring occassionally. When it tries to crawl out of the bowl, it’s ready for use.
Follow your ABM mfg.’s directions for preparation of this type of bread.