My latest attempt at decent rye bread. Not quite there yet, but getting better. I'm using yeast and a little over half rye flour, let it sit most of the day to get it a little sour. I add an egg to get it to hold together. Very soft and cake like. I really need to just start some sourdough so that I can make proper rye bread. Crappy cell phone pic warning: You need to ask for a starter culture or buy good rye bread and use that as a starter. http://www.nordicbreads.com/ Otherwise if you go at it yourself you will need to start with making your own "root" from water, milk and rye flour. Good rye bread is not dependent on yeast at all, but on sour-doe starter, as you already know. Good luck.