Recipe(tried): Sourdough bread

I used to make this bread often when I had a regular starter in the house. It is very dark, satisfying bread, wonderful with cream cheese spread on it.

Pumpernickel bread
Makes 3 large loaves

1/2 cup warm water
1 English tablespoon crude molasses
1/2 to 1 oz fresh yeast (more yeast yields a lighter, sweeter bread which rises more quickly. All fresh yeast can be eliminated, but the very dense loaves tend to be more sour)

Mix above ingreds and allow to stand in warm place until active (10 mins)

From the starter or sponge, retain one cup and place the rest in the mixture

2 cups warm water
2 Tabsp cooking oil
2 teasp salt
1 Tab caraway seeds
1 cup skim milk powder
3 cups wholemeal wheat flour
4 cups rye flour
4 cups white flour

Comb yeast mixture, sponge, warm water, oil, salt, carawawy and milk powder. Add enough of the flours to make a dough. Knead on floured board until elastic and smooth, adding flour as necessary. Place in greased bowl. Cover and allow to rise until double or alm double (2-4 hrs) When doubled, punch down turn out on floured board and add more flour if dough has become too soft. Shape into loaves. Let rise until until double Bake 375 F 45-50 mins

(my sponge was 2 c warm water
2 1/2 c wholemeal wheat flour
starter from sourdough approx 1 c)
Hope that is what you were seeking.