Bread Machine Sourdough Beer Bread

Prepare Rye Sourdough Starter three days ahead of when you want to bake the bread.

Place ingredients 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 ounce) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf that is just the thing to serve with stews or hearty soups.

For Rye Starter: In a glass container, combine Rye flour, warm water, yeast. Leave at room temperature 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.