an easy german rye recipe that can be baked in pans

Does anyone have a fairly simple recipe for a German style rye bread-not 100% rye, that can be easily converted to baking in a bread pan? I have attempted to simply switch up the type of flour and use rye in my standard recipe, but I have inconsistent results. 

This is the recipe I use for my every day sour dough-

~200 grams starter 

616 grams water

1100 grams flour

~2 tsp salt

I mix the starter in the water, then add the flour and mix in the KA until just combined, and then let it sit for 20 minutes.

I then knead until it makes a nice ball ( I vary how I knead depending on how busy I am, either with the KA, a slap and fold, or regular kneading- or any combination there of) 

I either let it rise for 2 hours, then deflate, let rise again for about 2 hours, shape into the loaves, and let rise while the oven preheats, or I immediately put in the fridge to rise until I get home from work the next day, then shape, let rise, and bake,  oh and I slash the loaf down the middle .

I bake at 450 for 50 minutes- 30 minutes with the pan covered, 20 minutes uncovered. 

This recipe has been very forgiving and lets me flex it around what is going on with the 4-7 children work, and life in general and still have fairly consistent results. I have not been able to incorporate rye into this with any consistent results. I have been able to make it using whole wheat, half whole wheat, sprouted wheat, and any combination of those. 

TIA for any input or suggestions.