I'd suggest checking out Hamelman's vollkornbrot recipe or perhaps the one in Peter Reinhart's whole grain book.

Also this recipe might be useful
http://www.stirthepots.com/2008/01/roggenvollkornb.html

And welcome to TFL.

I'll second the suggestion you get a copy of Jeffrey Hamelman's "Bread, a Baker's Book of Techniques and Recipes" for the rye recipes, and specifically his Volkornbrot.

The price is worth the education you'll get in learning how to handle and bake a 100 percent rye bread.

Check out the store link here to Amazon, where you'll find it at a very reasonable price.  Enjoy!

Here's an earlier post that deals with German whole grain sourdough rye (if I translate Roggen Vollkornbrot correctly it's Rye whole meal bread) that may help:

http://www.thefreshloaf.com/node/8302/tom-jaine039s-german-sourdough-rye-bread

http://ostwestwind.twoday.net/stories/1403035/

I haven't tried it but it looks right.  I bake a lot of rye and I often like it heavy and moist.  I do let my loaf get browner than the one pictured.  (Somewhere there is a recipe here that gets baked twice.)  I recommend the use of an internal thermometer to control the end of the bake.  Do let it cool and then tightly wrap and wait a day before cutting.  Put it out of sight although the smell will invite you to taste early. It needs the time for the flavours to melt together and the moisture to distribute evenly.  No pullman pan? No worry, cover with aluminum foil, dull side out.  Don't be afraid to let it brown longer.

I like to use a roasted spice mixture of crushed caraway, fennel, & coriander put in with the sourdough.  Please, if you can, bake a recipe using sourdough, I can't imagine a rye without it.  It's just phenomenal!

Mini

Here is another recipe; sounds so good I may try it myself!

http://www.massrecipes.com/recipes/01/09/vollkornbrot264383.html

I just baked my first volkenbrot on Wed and have yet to cut into it (Hamelman suggests 48-72 hours after cooling,  before cutting).  I used Hamelman's Flaxseed recipe and have a 54 oz loaf on my side board ready to face the bread knife for tomorrow's breakfast,  I have been scouring the internet for additional recipes and here all of you are with so MANY suggestions!

I am going to start perusing these sites right now....I can hardly wait for breakfast tomorrow!!

Nova

All,

the Volkenbrot was superb....have never had it without the loaf being pretty sour and a little bitter.  The rye was sweet, smooth, sort of soothing.  It tasted fabulous plain, but  I also ate it with a spread of honey, topped with yogurt cheese , dabbed with coconut oil....sublime.  Again this was the Hamelman formula for Volkenbrot and flaxseeds.

Nova

Thank you all so much!  These recipes look wonderful and I can't wait to try them out :0)

http://www.thefreshloaf.com/node/4596/vollkornbrot

1) Reinhart's volkornbrot is a very bad formula IMO.

Sorry I don't have a formula for you, I just sort of make my own without a recipe. It was a lengthy learning process to get it right. You need a good rye sourdough, with lots of acidity.

If you like volkornbrot, you might also like Dutch Regale's Korn Bread in Artisan Baking. It's an interesting formula for something along that line, thought it won't be exactly what you're talking about, but I think you'll like it also, and it might be part of the learning curve to the volkornbrot you're after.

So, I've just had my first taste of this sourdough rye vollkornbrot (I used the recipe from FitChick's post), and this is exactly what I was looking for!  The consistency of the dough was nothing like the bread dough I'm used to working with, and after you take the loaves out of the oven, they do need at least 48 hours to distribute the moisture evenly- otherwise you end up with a rock hard outside and porridgy center.  Now that it's rested for a few days though, it's amazingly delicious.  A thousand times, thank you all!

Hmm - I am wondering about the ratio of rye berries to rye flour in these recipies.  I want vollkornbrot that looks like this:

or this:

And NOT one that looks like this:

or this:

I like it with the rye berries EVERYWHERE.  Do any of the above recipies come out like the two examples I posted at the top, or are they all lighter like the one below?