Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 i