Steve:
You should be able to find some good ones in the list archives.
Several years ago someone posted one called "Jewish Corn
Bread"--don't worry, it has nothing to do with what we call corn
(maize). it's a wonderful pungent sour-ish rye. Unfortunately, this
one DOES use a starter. But it's worth the hassle.
I've never been able to get a really good loaf of rye without using
the starter. I've used the "rye flavor enhancers" from King Arthur,
and while that's better than not using them, it's still not quite the
delicious loaf I'd been trying to achieve.
I've posted slight variants of it 2 or 3 times, too.
Let me know, off-list, if you can't find it and I can mail you a copy of it.
Fred Smith -- fredex@fcshome.stoneham.ma.us
I can do all things through Christ who strengthens me.
Philippians 4:13