I made half rye/half white bread dough, below is the recipe (doubled up for two loaves)
1kg flour (500g strong white and 500g of rye)
2 tsp quick yeast
600ml tepid water
2 tsp salt
Having made the dough, I kneaded well for five minutes (it still seemed slightly on the sticky side), covered with a tea-towel and let it rise for an hour. It did double in size. I then punched down the dough and separated it into two loaves. I wrapped these, froze one and put one in the fridge over-night.