Search
by Ingredient

Dr. Benjamin's Rye Bread Starter - Bread Machine

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by christs4ever

YIELD

1 loaf

PREP

30 min

COOK

50 min

READY

56 hrs

Ingredients

2 ½ 13
TEASPOONS ML YEAST, ACTIVE DRY
2 473
CUPS ML WATER
2 473
CUPS ML RYE FLOUR
1 1
SMALL SMALL ONIONS
1 237
CUP ML WATER
1 ½ 355
CUPS ML RYE FLOUR

Directions

Sprinkle yeast over tepid water. Beat in flour until no lumps remain. Peel and halve onion; add to starter. Cover loosely with cloth & let stand at room temp for 24 hrs.

Remove onion. Beat in tepid water & flour. Cover with cloth and let stand for 24 hrs more. The starter should now be pleasingly sour-smelling, almost beery and bubbly.

Feed once a week with ½ cup tepid water & ¾ cup rye flour and leave out overnight. Otherwise keep in fridge. (Good idea to feed the day before you’re going to use it.)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 341 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 25g 25%
Dietary Fiber 14g 55%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Email this recipe