I love rye flour in my bread, its full of fiber and  flavourful. Breads with a good percentage of rye flour always make the best toast in my opinion. Feel free to experiment with this recipe by adding more rye flour and reducing the white flour, and maybe using a rye starter instead of a white bread flour starter, like the one I used. 

Ingredients:
1 1/2 cups sourdough starter
1 3/4 cups organic rye flour
1 3/4 cups organic plain white bread flour
1 tsp caraway seeds
zest of 1 orange
a pinch of fresh ground black pepper
1 tsp fine sea salt
2 tbsp blackstrap molasses
approx 1 cup tepid water
1 tbsp rapeseed oil

Method:
Mix the sourdough, flours, caraway seeds, orange zest, and black pepper in a bowl, mix t as much as you can. In a separate bowl mix together the salt, water and molasses until the molasses has dissolved into the water. Add the liquid bit by bit to the other bowl, mixing it as you do so, until you have a nice dough. Turn the dough out onto a floured surface and knead the dough until nice and elastic and it springs back well when poked. Shape into a ball and place in an oiled bowl, cover and rise for about 12 hours/ overnight, the next day punch the dough down and shape into a batard/ oval loaf. Place on a greased baking sheet and cover, let rise for about 2 1/2- 4 1/2 hours, until the dough has at least doubled in size. Preheat the oven to 230c/450f and place a small metal dish with about 2-3 cups of freshly boiled water in the base of the oven. Make sure the oven is nice and hot before slashing your loaf and placing in the oven to bake for 45 minutes- 1 hour. Cool completly on a wire rack before slicing and serving.