This document provides a recipe for sourdough rye bread that yields 2 loaves. It requires making a sourdough starter, which takes 5 days to develop and involves mixing rye flour and water over several feedings with 24 hours between each. The starter is then used in the dough along with rye flour, whole wheat or white flour, salt, and cracked rye or rye flour. Instructions are provided for both developing the starter and making the dough.