Sourdough Rye Bread

To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the milk, yeast, and flour. The mixture will be thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly., To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine. Program for basic or white bread, and press start., Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Adjust the consistency with additional flour or water, as needed., When the machine completes its cycle, remove the baked bread, and cool it on a rack., Store bread in a plastic bag for 3 days on the counter; or freeze for up to 3 months.