Classic rye bread in a sourdough bread maker

The order of adding products is as follows.
Add rye flour to the bread maker container. We measure the starter "Agram" and send it to the flour together with granulated sugar, fine salt and dry yeast.
In a separate cup, pour the malt with boiling water and leave to cool for 10 minutes. Lukewarm water is mixed with malt and pour the ingredients in a bread maker with the mixture.
To knead the dough, turn on the gluten-free program. Wait a bit and mix the dough in the corners. Bake according to the "gluten-free" program for 1 hour, then you need to reset the settings and turn on "baking" for 1.5 hours.
Baked lean bread in a bread maker should stand under a towel for 2 hours.
Homemade bread is good to eat with any dish and by itself.