Polish Milk Rye
Polish Milk Rye (chleb z mlekiem) from The Rye Baker, page 309. It uses a wet rye sponge as well as commercial yeast and has 60% medium rye (home ground and sifted), 40% bread flour, eggs, milk, molasses, and caraway seeds.
It's was a fast developing dough that shaped easily with gentle handling. It's tasty and has quite a subtle flavor and would go with practically anything. I can't recall working with a dough with such low hydration (~60%) since I started making sourdough.