This is the recipe I use for Rye bread. I make the sponge the day before
Recipe Name: RYE BREAD
Category: BREAD
Serves: 2
SOURCE CRUST & CRUMB
Sponge
1 Cup Rye flour
1 Cup Bread flour
1 Tsp. Dry yeast
1 Cup Water
Dough
2 Cup Bread flour
1 Tblsp Brown sugar
1 1/4 Tsp. Salt
1/2 Tsp. Dry yeast
1 Tblsp Caraway seeds
1 Tsp. Color (kitchen bouquet, adjust to suit)
1/4 Cup Buttermilk
Sponge
Mix all the ingredients, refrigerate overnight.
Dough
Bring the sponge out a hour before use and allow to come to room temp.
Straight dough method.
Single knock back
Pan bake at 350 F
Freeform at 425 F