Here's my confabulation of some recipes from King Arthur Flour. Any ingredients you don't recognize or have you can get from them. This is wunnerful sandwich bread.
Tasty Deli Rye
2 cups rye sour (see below)
1 tbsp vegetable oil
1 tbsp diastatic malt powder
2 tsp deli rye flavor
2 tbsp caraway seeds
4 tbsp gluten
2 tsp salt
3 1/4 cups first clear flour (important! this is what makes the bread chewy)
1 tbsp instant yeast
Mix together by bread machine, mixer or hand, and knead well. Don't worry if the dough is a little bit sticky, but it should be firm enough to handle. Let rise for at least an hour. Punch down and shape into an oblong loaf. I use a hearth rye pan, which easily holds a 2 pound loaf. Brush with egg white beaten with a little water, and let rise at least an hour. Brush again with the egg white, and make several parallel slashes in the top of the loaf. Bake at 350 degrees for about 30 minutes.
Rye Sour
2 medium onions, cut into four pieces each
4 cups medium rye or pumpernickel flour
4 cups very warm water
1 tbsp caraway seeds
1 tbsp dry yeast or 1/2 tsp powdered sourdough starter
Wrap the onion pieces in cheesecloth and tie the top closed. Stir the yeast or starter into the water, and then stir in the flour and caraway seeds. The batter will be fairly thick. Submerge the wrapped onion in the starter. Let the sour proof for 12 to 24 hours. Store the excess in the refrigerator, and feed it with equal parts water and flour before using again, optionally adding onion and caraway.