Sourdough Rye Bread

Sprinkle yeast over warm water and stir until dissolved then stir in the rye flour. Cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your bread recipe to follow: 1/2 cup water 1 egg 1 1/2 Tbsp vegetable oil 1 1/2 Tbsp barley malt syrup or molasses 1 1/2 tsp salt 1 Tbsp caraway seeds 2 1/4 cups bread flour 3/4 cup rye flour 1 1/2 tsp yeast Put all ingredients (including starter) into bread machine and "start". This will make a 1 1/2 lb. loaf.