I used a recipe as a starting point, but quickly turned left. Great results the first and second time around. All in the household liked bread #77. Proud that I made a 60 percent rye. Ambition is to amp that up, perhaps late in the summer, after sampling some good dense rye breads.
i recently did a 85% rye loaf, tasted veeery good (though a bit crumbly and wet)