http://www.idigmygarden.com/forums/showthread.php?p=133488

A slightly updated version of Bernard Clayton's New Complete Book of Breads to account for fast-rising yeast and bread flour.

3 days before

• 1 tsp instant yeast
• 2 c dark rye flour
• 1 1/2 c water (80-90º)
• 1 tb caraway seed

Bake day

• 1 1/2 tsp instant yeast
• 1 1/4 c water (70º)
• 1 egg, lighlty beaten
• 1/4 c blackstrap molasses
• 1 tb caraway seed (optional)
• 1 1/2 tsp salt
• 3 tb oil
• 2 c dark rye flour
• 4 c bread flour (approx.)

1. 3 days before: Combine in a large bowl and mix thoroughly. Let rise overnight or (better) up to 3 days.
2. When ready to bake, stir the yeast, water, egg, caraway, molasses, oil, and salt into the sponge, along with the rye flour. Add 2 c bread flour, mix well, and set aside 15 or 20 min. to let the rye absorb it's quota of water(this will prevent it from becoming dry later on). Add the remaining bread flour 1 c at a time, and knead 6 or 7 min., or until smooth and elastic. This dough won't be as sticky as some ryes, due to the higher ratio of white to rye. When ready, drop the dough into a large oiled bowl and roll around to coat with the oil. Cover and let rise at room temp. 1 1/2 - 2 hrs. Punch down and let rest while greasing three 8 1/2 x 4 1/2 in. pans. Divide into thirds, shape into loaves, and place in pans. Spray with oil and cover with plastic wrap. Let rise 45 min., or longer - until more than double, and about 1/2 in. above edge of pan. (May also be made free standing-slash loaves 3 or 4 times each if free standing).
3. About 15 min. before loaves are ready, preheat oven to 375º. Bake 40 - 45 min. and cool on a wire rack.