Here you go! This is courtesy of "Mini-Oven" on The Fresh Loaf forum. I've also added a bunch of rye meal, rye chops and flax to this to make a volkornbrot which was even better! Just maintain the same starter, flour and water ratios and it will work great.
For the spices, I use 1tbsp of caraway, 1 tsp of fennel and 1 tbsp of onion. This fits into a large Pullman pan (King Arthurs is what I use) perfectly at the same amounts that Mini used. The last time I baked this as a volkornbrot I actually baked on 250 degrees (more or less, in the camper) all through the night! This was the most amazing loaf yet.
I don't bulk proof and shape. I simply mix up the dough and spread into a pullman pan, letting it rise to almost the top of the pan (no more than 8 hours or you'll have enzyme starch attack) and bake.
If you want to make it in a different pan and need a spreadsheet to figure the ratios email me and I can send you a spreadsheet.
Here it is, Thanks Mini!:

"I've been playing with rye loaf ratios (starter/water/flour) and I came up with one using any amount of rye starter that when refreshed is a paste (100% hydration) and as it ferments loostens to a thick batter. I was looking for basic numbers (like 1/2/3) and I found them they're 1/ 3.5/ 4.16. It makes Rye so much easier! The starter should be generously refreshed 8-12 hours before and mixed into the dough just before peaking and in a 22c room (72°F) the dough ferments 7-8 hours before baking. Dough should not be folded or shaped 4 hours before going into the oven.

Basic Ratio> 1 part starter: 3.5 parts cold water: 4.16 parts rye flour

4 tablespoons bread spice for 500g flour Salt 1.8 to 2% of flour weight

Hydration of dough aprox 84%. Handle dough with wet hands and a wet spatula. Combine starter and water then the flour, stir well and let rest covered. Add salt about one hour after mixing and any other ingredients. If room is warmer add salt earlier. Three hours into the ferment lightly fold with wet hands and shape into a smooth ball. Place into a well floured brotform or oiled baking pan. Cover and let rise. Don't let it quite Double for it will if conditions are right. Before placing in the oven, use a wet toothpick and dock the loaf all over to release any large bubbles. Bake in covered dark dish in cold oven Convection 200°C or 390°F (oven can reach 220°C easy with the fan on.) Remove cover after 20 to 25 minutes and rotate loaf. Reduce heat by simply turning off convection and use top & bottom heat at 200°C. Remove when dough center reaches 93°C or 200° F.

All kinds of combinations are possible including addition of soaked & drained seeds and or cooked berries or moist altus and whole or cracked walnuts or a little spoon of honey.

How it works: I have 150g rye starter at 100% hydration. I figure for water: 150 x 3.5 gives the water amount or 525g. I figure the flour: 150 x 4.16 gives 624 g Rye flour. For salt: 2% of 700g (624g + aprox. 75g in the starter) makes salt 14g or one level tablespoon of table salt.

This amount of dough took 1 1/2 hours to bake and included moist rye altus. It was baked in two non-stick cast aluminum sauce pans (20cm diameter) one inverted over the other . The rounder of the two on the bottom. No steam other than what was trapped inside. Top removed after 25 minutes. It has a beautiful dark crust with a light shine. Aroma is heavenly"

Oh my! It sounds so scientific! But, I'll get there!
Thank you for sharing!! I love a good rye!

Deanna

Go the The Fresh Loaf forum and look up Mini's favorite rye. There's lots of pointers on there.
Do you have a scale? That's the important thing. That and a good starter. If you don't have a starter I could maybe send you some but it would have to be after it gets cooler.

I have some of Carl's Oregon Trail starter frozen.
I'll have to reactivate it one of these days!! It was wonderful in white breads and I didn't want to kill it, so made sure I saved some.
There's a whole website dedicated to keeping this starter alive. Pretty cool and since it was started/named after a location very close to where I live, of course I had to have some!

I will check out the Fresh Loaf forum, I haven't visited in a long time!!

Thanks again,
Deanna

Take some starter out and feed every 12 hours for a few days. Put a sprinkle of salt, just a dash if your kitchen is warm.
I'd feed 15-25 grams with 75gms each of water and rye flour. That should get you on the right track.
Discard extra starter or make English muffins with it.