Hi Poosha. Here are two recipes I found linked here on the Recipe Link. I hope they are close to what you want. Kel
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Sourdough Rye Bread

Sponge
Mix the following in a bowl:
1 2/3 cups freshly Ground Rye Flour
1 cup warm spring water
1/2 cup Rye starter (normal white starter OK)
Mix until batter consistency

Bread:
Put the above into the bread machine pan
Add the following:
1 3/4 cups unbleached white flour
1 1/4 tsp salt
Don't start the machine right away. Program
your bread machine timer so that the bread
is ready in 8-10 hours. (longer for more sourness) Important: Set the baking cycle on French bread
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German-Style Rye With Sourdough Starter Added

Place ingredients in pan (2 pound loaf)
[Note: Can be adapted using Dough Cycle only, then make shape of your choice. Makes good rolls.]
1 1/4 c.lukewarm water & 2 1/4 tsp yeast
2 T. veg. oil and 1 T. potato flakes
1 T dark molasses and 1 T brown sugar
1/4 c. sourdough starter
1 tsp salt, 1 c. rye flour,2 T cornmeal
3 1/2 c. bread flour : add 2T gluten
1 T dark unsweetened cocoa
Optional: 2 T caraway seeds,1 T. fennel seeds

Set machine for whole wheat* or, if you prefer, basic, Medium crust. While it mixes, check consistency; if too wet, add flour, 1 T at a time. Should form smooth ball.
Should produce a nice loaf. If this is taken as dough for oven baking: Use bread pan (9"), or greased cookie sheet, sprinkled with cornmeal, for round loaf or long loaf,as you wish.

Make at least 3 slashes with sharp knife.
Brush top with lightly beaten egg white; let rise til almost double in bulk.Bake 350F 40 min. Cool completely on rack before slicing.

Note: Get the Fleischmann's Sourdough Starter Mix (envelope) - in the dry yeast display at store-and add to it * in a glass or crock container so that you can get one going. It's really worth the effort. DO NOT use metal spoons or containers.