I have several.....this one is a light soft rye bread. Makes a lot and will really give you shoulders if you knead all that by hand.

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)
2pkg dry yeast
1 cup warm H2O dissolve these three ingredients
1tsp. sugar

(meanwhile)
1 cup brown sugar
1 cup whiter sugar
1tsp. salt (scant)
1/4 tsp. fennel seed
1 cup shortening (I use oleo)
1/2 cup (scant) molasses
4 cups warm H2O
(combine this), add yeast mixture
Stir in 4 cups Rye Flour
Work in 8 or more cups of white flour (I use 10 cups)
The dough should be soft, but of course it should be workable
Knead for 5 minutes
Mix well--cover and let rise in warm place until double--- stir or punch
down
Dump out on lightly floured counter
Divide into 5 sections---shape
Place in greased pans--let rise
Bake at 275 -300 degrees until done

Rye bread is my very favorite!
Send me some Ruthie :o)

I obtained this from JoyceS' board several years ago. It is wonderful.

The Best New York Rye Bread

I find to make it lighter I always let it rise longer then what the bread machine allows. After the first kneading cycle, I will Reset my machine to start over (twice).
A nice traditional New York Rye bread made much easier by using the bread machine. JoyceS's
1 cup plus 2 tablespoons warm water
1 1/3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
2 2/3 teaspoons caraway seeds
1 1/3 cups rye flour
2 1/3 cups bread flour
1/4 cup vital gluten
1/4 cup dry milk
2 1/2 teaspoons active dry yeast

Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.
Makes 1 1 1/2 pound loaf
Note: What I do here is set my machine on the 'Dough Cycle'. I then form it to shape, let it rise some more then bake it.

Ruth, I posted a rye bread recipe for you on this other bread thread.