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"

This is the recipe, as written, from my BH&G cookbook circa 1960: Swedish Rye Bread 2 loaves 1 PKG active dry yeast 1/4 cup water 1/4 cup brown sugar 1/4 cup light molasses 1 Tablespoon salt 2 Tablespoons shortening 1-1/2 cups hot water 2-1/2 cups stirred medium Rye Flour 2 Tablespoons grated orange peel 3-1/2 to 4 cups sifted all-purpose flour Oven 375ºF Soften yeast in warm water (110º). In a large bowl, combine sugar, molasses,salt,and shortening. Add hot water and stir till sugar dissolves. Cool to lukewarm. Stir in Rye Flour: beat well. Add softened yeast and orange peel; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Knead on well-floured surface till smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1-1/2 to 2 hours). Punch down. Turn out on lightly floured surface; divide in 2 portions. Shape each portion into a smooth ball. Cover; let rest 10 minutes. Pat dough in 2 round loaves; place on greased baking sheet. (Or shape in 2 oblong loaves and place in greased 8-1/2 x 4-1/2 x 2-1/2" bread pans.) Cover and let rise in warm place till double. Bake at 375ºF about 25 to 30 minutes. Place foil loosely over tops last 10 minutes if necessary. For softer crust, brush with melted butter. Cool on rack.

There's probably no one single answer to your question, but here are some things to consider: 1. Exact measures (cups or weight) for flour in recipes for bread making is only a good guess. You must go by the feel of the dough and only add as much flour as is required to make a nice soft dough. Depending on the bakers' percentages (of dry to liquid) and the type of bread, it may even need to be a very well-hydrated, loose dough and "wetter is better" in that case. Wet dough = a holey texture. Because of differences in the moisture level of the flour, the differences in the protein levels of flour from one bag to another (gluten really soaks up a lot of hydration), even the differences in the amount of humidity in the air in the kitchen from one baking day to another, all influence the hydration of the dough and you may need more or less flour than the recipe calls for. I make sourdough bread and NEVER measure the flour - it's by "feel". 2. Depending on how much rye flour you are adding (it suggests 1 c. or 1/2 c., or more) the stickier your dough will be. That's a characteristic of rye flour in bread dough. If you don't know this, you may be adding more flour to compensate for the stickiness and have actually added too much flour. Dry dough = dry bread and occasionally, a "brick". It certainly won't have that nice open texture you are looking for. Expect a lot of stickiness in rye bread dough. Always err to the side of a wet dough. 3. Doubling the recipe... You may be getting different results because you haven't kneaded it enough (due to the additional bulk) to develop the gluten. It may take more kneading time. Are you doing a test, such as windowpaning (aka membrane test) to see if the gluten has developed enough during kneading? 4. Dough does NOT rise to a clock, rather to the amount and strength of the yeast, as well as the moisture and ambient temperature. I use a dough rising bucket with a tight-fitting lid on it (aka dough doubler) for accurately knowing when dough has "doubled". If you put 1-qt./1-L in a dough rising bucket, when the dough is up to the 2-qt./2-L line (there are usually graduated measurements on these plastic tubs), you know the dough has doubled. It eliminates the guess work and it's the ONLY accurate way to know how much your dough has risen. Certainly not an inacurate slant-sided bowl, nor by using the poke-it-with-your-fingers test method after playing peek-a-boo with the dough hidden under a towel. A straight-sided dough rising bucket is accurate and it holds the moisture in to prevent the dough from drying out, with the lid. If you don't cover dough properly, the air can create a skin on the dough surface and it will prevent the dough from rising properly. In this particular recipe, I suspect "double" is allowing it to rise too much. Because our flour is no longer bromated, it doesn't have the extensibility it used to have when "double" was the normal standard for how long to allow the dough to rise. You also have the addition of rye flour that has very little gluten, therefore going to "double" may actually be slightly over-proofing the dough. "Double" for a rustic loaf is also probably allowing it to rise too much. Double again for the final proofing, and you may end up with a shorter loaf due to over-proffing the dough twice. You also don't say what type of flour you are using. I'd suggest a high-protein bread flour such as King Arthur or Robin Hood, in combination with rye. If you are using all-purpose flour, you may need to add some gluten to the recipe. 5. How are you adding moisture to the oven? Because of the additional bulk in the oven (2 loaves instead of 1) you may not be getting as much oven-spring from the method you are using to add moisture. I'd suggest Christopher Kimball's method (as described in "The Cook's Bible". Place a small cast iron skillet on a separate (low) rack in the oven during pre-heating. Bring 2 cups of water to a boil. Wear thick oven mits and long sleeves to protect your arm, and pour the boiling water from a (new/clean) long-spouted watering can into the skillet. Shut the door and no peeking. If you open the door in the first 20 minutes of baking, you'll let out the steam. No spritzing necessary. The "dash of water" in the oven, and the continual spritzing method aren't enough moisture for a good amount of oven spring to the loaves. Another bad method is tossing ice cubes in the oven.... See if there is something there that makes some sense to you. Good luck! -Grainlady

OK, so if I wanted to make it without using a bread machine (I don't have one). Tell me if this sounds right. Mix dry ingredients. Pour in yeast and water. Knead for 5 minutes in stand mixer. Put in greased bowl. Let it rise until doubled in size. Punch it down and shape it into a loaf pan. Let it rise until it's crowing over the top of the pan? I have some rye sitting in the freezer that I used for a sourdough starter so I guess I could grind a 1/2 cup of that for rye flour.