This is my favorite rye bread recipe and really easy to make.
The basic recipe is in the book called Dough by Richard Bertinet. If you buy this book you will learn how to knead dough using the wet method. You can actually watch the DVD on youtube here that comes with the book.
I usually double the recipe and cook in a big baking dish.
Ingredients for two loaves or one big loaf:
28 ounces of white bread flour.
7 ounces of rye flour.
2 packets of yeast.
4 Teaspoons of salt.
25 ounces of spring water.
2 Tablespoons of chia.
1 Cup of chopped walnuts.
Preheat oven to 425 Fahrenheit.
Usually I use 7 ounces of sourdough starter to give it extra flavor. Which I subtract that from the 28 ounces of flour and adjust the water.
Add your flours together, salt and work the yeast into the mix with your hands.
To cut down on kneading by hand you can use a bread mixer.
Add your water, chia and walnuts. Mix until a ball forms.
Remove onto a non-floured surface and use the method in the video. Work for about 5 minutes. Shape into ball and let rise until double.
Place in oven and reduce oven temp down to 400 Fahrenheit.
Bake for about 1 hour. When inside temperature of bread is 210 Fahrenheit remove from oven and cool on a wire rack.
That is the basic method, but your really need to get the book and watch the video if your are a beginner.