Bread-Bakers v106.n027.6

Hi,

Living in Toronto, I have been eating Dimpflmeier's fabulous rye 
bread's for years.  My favourite is a 100% rye bread called '100% 
Sauerteig Roggenbrot'.  It is made using whole grain rye flour and a 
rye sourdough.  I would love to try my hand at making it.  Has anyone 
had experience making such a bread?  If yes, can you share some tips 
with a novice bread maker?

Thanks.