I need a rye bread recipe

Or do you mean 30% rye?

Use the search machine on this site, there are lots of recipes! Try the Rustic Bread in the left hand column and add extra water if you need to. :)

And read up on rye flour a little before starting a higher percentage, you might find yourself getting into sourdough. Rye and sourdough are married to each other and a Good 50 - 100% rye loaf just isn't the same without it.

For added flavor, I stick to caraway, coriander and fennel coarsly ground.  (But I've never been known to stick to anything.)

Mini O

I made the recipe from Martha Stewart's baking handbook for Rye Bread with Cranberries and Pecans.  It was very very good.  I'm sure you could improve on it with a starter, but we liked it just the same.

4 oz pecan pieces toasted

1 1/4 cup water

1/4 oz yeast

10 oz bread flour

5 1/2 oz rye flour

2 1/2 teasp salt

1 tbs sugar

1 1/2 tbls carraway seeds

3/4 cup dried cranberries

1 large egg

coarse salt for sprinkling on top

Mix flours, salt, sugar together.  Add the water.  Knead with kithenaid on first speed until combined and then on 2nd speed for 4 minutes.  Add nuts and cranberries briefly until combined.  Shape into a ball and place in oiled container, cover and let rise until doubled.

Remove from container.  Press the dough into a large rectangle.  Roll the dough towards you and press to seal the edges.  Refine the shape of the loaf to your liking.  Cover with oiled wrap and let rise until almost doubled.

Preheat oven to 350.  Add a little water to the egg and mix well.  Brush the risen loaf with the egg wash and sprinkle with the coarse salt.  Cut a 3 slashes shortways across the loaf.  Bake on parchment until golden.  Cool completely before slicing with a serated knife.

This didn't last long in our house and is now a staple in my repetoire of bread baking.

 Enjoy.

This is the link to the thread where my favorite deli style rye is located.
http://www.thefreshloaf.com/node/5076/eric039s-fav-rye#comment-25620

If you are not yet a sourdough baker increase the yeast to 2 tsp and make up the flour and water not added by adding 1/4 Cup water and 2/3 Cup flour. I use first clear flour but any bread flour will work. Hope this helps.

Eric

Basic Rye Bread

 Preferment

5 oz rye flour

2 teaspoons sugar

1/4 teaspoon instant yeast 

10 oz water

Combine, cover with plastic wrap. Let ferment 6-8 hours at room temp or 24 hours in the fridge. 

Dough

11 oz bread flour

2 teaspoons salt

1 teaspoon caraway seeds 

1 teaspoon instant yeast

Preferment

Knead until combined, proof until doubled about 1-2 hours, shape,  proof 45-60 minutes, bake at 400 degrees for 40 minutes.  Cool before cutting.