We had plans to make a pot of barszt (borscht) this weekend, so I made a rye loaf to go with it.
I leavened it with both my starter, which I fed with dark rye flour the evening before, and a teaspoon of instant yeast. The loaf itself was about 30% dark rye flour, 70% bread flour. The hydration... very approximate.
It is good stuff and seems to be keeping quite well.