Scandinavians have been using rye flour for generations in making their characteristic hearty rye loaves. This recipe makes a wonderfully chewy loaf of sourdough bread.
Have water at 80°F and all others at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.