Here is a recipe I tried yesterday. It is a really light rye bread which makes a nice textured loaf. Last night we paired it with the Russian Bean-and-Potato soup in the Vegetarian Times cookbook. Today, they used it for cucumber and cream cheese sandwiches in their lunches .
1 cup lukewarm water
1 tsp sugar
1 tblsp dry yeast
1 1/2 cups buttermilk
1/4 cup melted butter
1/4 cup molasses or brown sugar
2 tsp salt
2 cups rye flour
4- 6 cups unbleached flour
Combine lukewarm water, sugar and yeast in a glass container and let in proof (sit and bubble) for ten minutes. In a mixing bowl, combine the buttermilk, melted butter, molasses, salt and yeast mixture. Add the rye flour ans mix well. Stir in enough unbleached flour to make dough stiff enough to turn on to kneading surface. Knead dough for ten minutes. Place dough in greased bowl, cover and let rise until it is doubled in bulk. Form into 2 loaves and place in greased loaf pans. Let rise again until doubled in bulk. Bake at 375 degrees for 20-25 minutes. Loaf should make a hollow thumping sound when it is done.
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