Prep 15 mins
Cook 3 hrs
Slightly sour, dense and dark. A great sandwich bread. Makes 1 1 1/2 lb loaf.
- 1 1⁄2 teaspoons yeast
- 2 2⁄3 cups bread flour
- 3⁄4 cup rye flour
- 1 1⁄2 teaspoons salt
- 3⁄4 cup mashed potatoes
- 1 1⁄2 teaspoons vegetable oil
- 3 tablespoons caramel coloring
- 3⁄4 cup sourdough starter
- 3⁄4 cup water
- Add to your machine in the order according to your directions.
I've been making this bread for years. It's from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads. She adds, "what better bread for smoked turkey or ham, cold roast beef with grainy mustard, or with cream cheese sprinkled with chives and radish slices. A thick buttered slice is perfect with borscht." Thanks for posting, Rickv!
The only bread I have made in my machine thus far that had a soft texture. It was very tasty and my family was thrilled with it. I'm not sure what caramel coloring is, so I put in some Kitchen Bouquet, which is mostly caramel coloring. Thank you for a wonderful recipe!