Hold on to your hats; I made this gorgeous rye bread:
It's from the same book, Artisan Bread in Five Minutes a Day, that I told you about last month. All you do is substitute 1 cup of rye flour for one of the cups of all-purpose flour in the Master Recipe, add 1½ Tbsp of caraway seeds, and do a quick cornstarch wash on top so some more caraway seeds will stick. But really, you need to buy this book already.
I bought a box of vital wheat gluten, but I keep forgetting to use it. I'm told that a tablespoon or two added to bread dough helps give it a better rise (and adds protein, too). This bread tasted just perfect, but it could have been a little higher for my liking.
*I was IMing with Scott when this came out of the oven. I sent him the photo and said, "I can't believe I fucking made this!" He suggested I use that as a title for my post about it, but I reminded him that this is a family blog.