The best rye bread I have made is titled Old Milwaukee Rye. It is in the 'Complete Book of Breads' by Bernard Clayton. It is a light rye bread that takes three days to complete. A sponge is fermented for a couple days before the remaining ingredients are added. It has the most wonderful aroma while fermenting which translates into a very flavorful bread. It is a sticky dough to work with but I repeatedly coat my hands with shortening while kneading. The end result is definitely worth the effort involved.