Dan, this is the only one I have. Hope it helps.
                                                J.R.
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Jewish Rye Bread
 Categories: Breads
      Yield: 2 loaves
           POOLISH :
      3 c  Spring Water, 75 degrees
  1 1/2 ts Dry Yeast
      2 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
           FINAL DOUGH :
      2 c  Rye Flour, medium ground
    1/4 c  Caraway Seeds
      1 tb Oil, vegetable
      1 tb Salt, sea
      1 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
  MAKE & FERMENT THE POOLISH (allow 5 hours):
  :       Combine the water, yeast, and sugar in a 6-quart bowl. Let
  stand 1 minute, then stir with a wooden spoon until yeast and sugar
  are dissolved. Add the unbleached flour and stir until the
  consistency of a thick batter. Continue stirring for about 100
  strokes or until the strands of gluten come off the spoon when you
  press the back of the spoon against the bowl. Scrape down the sides
  of the bowl with a rubber spatula. Cover with a clean damp kitchen
  towel or plastic wrap, and put in a moderately warm (74-80 degree)
  draft-free place until it is bubbly and increased in volume. (The
  poolish can be refrigerated overnight. Allow to stand at room
  temperature for 2 hours before proceeding.) MIX & KNEAD THE FINAL
  DOUGH (20 minutes):
  :       Measure the ingredients and make sure all ingredients,
  including the poolish are at 74-80 degrees. Transfer the poolish to
  your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
  sugar. Stir with a wooden spoon until well combined. Add enough of
  the unbleached flour to make a thick mass that is difficult to stir.
  Turn out onto a well-floured surface. Knead, adding more of the
  remaining flour when needed until dough is soft and smooth, 15-20
  minutes. The dough is ready when a small amount pulled from the mass
  springs back quickly. FERMENT THE DOUGH (2 hours):
  :       Shape the dough into a ball and let it rest on a lightly
  floured surface while you lightly butter or grease a large bowl.
  Place the dough in the bowl and turn the dough to coat the top. Take
  the dough's temperature; the ideal is 78 degrees. Cover with a clean
  damp kitchen towel or plastic wrap and put in a moderately warm
  (74-80 degrees) draft-free place until doubled in volume.
  :       NOTE: If the dough temperature is higher than 78 degrees, put
  in a cooler than 78 degree place like the refrigerator, until the
  dough cools to 78 degrees. If it is lower than 78 degrees, put it in
  a warmer than 78 degree place until the dough warms up to 78 degrees.
  The point is to try to keep the dough at 78 degrees during its
  fermentation. If you do have to move the dough, be gentle and don't
  jostle it, or the dough may deflate. FERMENT THE DOUGH A SECOND TIME
  (45 minutes):
  :       Deflate the dough by pulling up on the sides and pushing down
  in the center. Re-form into a ball, return to the ball, and cover
  again with a damp towel or plastic wrap. Put in a moderately warm
  (74-80 degree) draft-free place until doubled in volume. FERMENT THE
  DOUGH A THIRD TIME (45 minutes):
  :       Deflate again the same as before, shape into a ball, return to
  bowl, and cover again. Put in a moderately warm (74-80 degree) place
  until doubled again. DIVIDE & SHAPE THE DOUGH INTO LOAVES (10
  minutes):
  :       Deflate the dough by pushing down in the center and pulling
  up on the sides. Transfer the dough to a lightly floured work surface
  and knead briefly. Cut the dough into 2 equal pieces. Flatten each
  with the heel of your hand using firm direct strokes. Shape each
  piece into a tight ball for round loaves.
  PROOF THE LOAVES (1 hour):
  :       Place the loaves on a lightly floured board. Cover with a damp
  towel or plastic wrap and put in a moderately warm (74-80 degree)
  place until doubled in volume.
  BAKE THE LOAVES (45 minutes):
  :       45 minutes to 1 hour before baking, preheat the oven and
  baking stone, if you have one, on the center rack of the oven to 450
  degrees.
  :       The oven rack must be in the center of the oven. If it is in
  the lower third of the oven, the bottoms of the breads may burn, and
  if it is in the upper thrid the crusts may burn. Using a very sharp,
  serrated knife or a single edged razor blade, score the loaves by
  making quick shallow cuts 1/4 to 1/2" deep along the surface. Slide
  the loaves, one at a time, onto the baking stone, if you using one,
  and quickle spray the inner walls and floor of the oven with water.
  If there is an electric light bulb in the oven or if the oven is
  electric avoid spritzing the bulb or the electric
  > elements. spray till oven
  is full of steam. Close door quickly and 3 minutes later spray it
  good again. BAke 12 minutes. Reduce heat to 400 degrees and bake till
  the loaves are a rich caramel color and the crust is firm (another
  15- 20 minutes. To test the loaves for doneness, remove and hold
  theloavesupside down. Strike the loaves firmly with your finger. If
  the sound is hollow, the breads are done. If it doesn't sound hollow
  , bake for 5 more minutes. Cool completely on wire racks.
  Elaine Poncelet condensed to fit MM by Mary Riemerman From: Mary
  Riemerman Date: 02-07-96
MMMMM
 * OLX 2.1 TD * What this country needs is a good 5 cent condom.
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