Too old a dog for new tricks, I am still doin' it like I always did:
http://mysite.verizon.net/DickyA/Bread_01-01-2009.jpg

See also:
http://mysite.verizon.net/DickyA/breadJan2008.jpg
Last year. This year the oven was slightly (~25°F.) hotter.

There are no fancy tricks, like oven steaming. The recipe
is on one page:
http://home.att.net/~Carlsfriends/di...ctions_Rev.doc
(Well, very cramped, I'll admit.)

There is one dirty secret: bromate. (Notwithstanding, I have
attained advanced old age.)

Sometimes I make cylindrical rye bricks in my crock pot
as described he
http://www.prettycolors.com/bread%5F...kel/index.html
Recently I can do it legitimately with all or mostly rye since I
found a source of rye chops, in spite that rye berries do not seem
to come east so far as New England.

IKEA sells a mix for dense sourdough rye bread. To me, it seems
the way to go for rye bread.
http://www.ikeafans.com/forums/cooki...rketplace.html

Still here in 2009,
--
Dicky

P.S. Here is a good rule for facing the imminent futu
Stay away from fancy!
For instance, you do not need 4WD to pick up 5 lbs of flour
at the mall.