Ingredients
1 teaspoon Yeast
2 cups King Arthur allpurpose flour
2 teaspoons Sugar
1 tablespoon Lecithin granules
1 teaspoon Salt
3/4 cup Rye sourdough starter*
1/4 cup Flat beer
2 tablespoons Water

Method of Preparing
Place 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 oz) loaf with a
crunchy crust and a light interior.
Not a dense bread. It's a rustic looking loaf that ought to be just the
thing with stews or hearty soups.
*Rye sarter: 2 c Rye flour, 2 c warm water, 1 pkg yeast in a glass
container.
Leave at roomtemp 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.
Thanks
'Suzz'