I pretty much have my head wrapped around it and I can start one of my starters on rye, i'd be willing to give it a go.
Actual title is Bread: A Baker's Book of Techniques and Recipes. I'll just give you the scaled home recipe, it's for a very large pullman loaf and only in standard.
Rye Meal 68.4% 1 lb 5.9oz
Rye Chops 31.6% 10.1oz
Sunflower Seeds 5.5% 1.8oz
Salt 2% .6oz
Yeast 1.8% (optional) .19oz IDY
Total 191.4 3lb 12.9oz
I just used all meal since the mill I get flour from doesn't do chops.
Sourdough
Rye Meal 100% 13.2oz
Water 100% 13.2oz
Mother 5% .7oz
Soaker
Rye Chops 100% 10.1oz
Water 100% 10.1oz
Final "Dough"
Rye Meal 8.7oz
Water 3oz
Salt .6oz
Yeast .19oz
Sunflower Seeds 1.8oz
Soaker 1lb 4.2oz
Sourdough 1lb 10.4oz
Total 3lb 12.9oz
Sourdough will take 14-16 hrs at 70
Desired dough temp of 84 - you won't get this handmixing and this will kill a kitchenaid dead. If you happen to have a real mixer, 10 min low. 10-20 min bulk ferment, if it's not 84 it needs to go longer obvioulsy, but not sow long that it breaks down, which isn't very long. It should nearly fill the pan, if you dont have a pullman loaf, this isn't quite enough for two normal loaves and you'll have to math it up.
Sprinkle whole rye flour on formed loaves. This stuff doesn't even vaguely resemble wheat dough. Use wet hands throughout until you're ready to shape. Shaping, start wet and finish with a lot of rye four, like a ridiculously large amount. If you don't have a good bowl scraper and a bench knife and know how to use them, I shouldn't have spent all this time typing this out.
Final Ferment 50 to 60 at 82. See comment about bulk ferment. You can boil a pot of water and then put that in slightly warmed oven to help proof and then just take loaves back out to preheat. Don't score.
You best have some oven tiles as well. 470 for 15, drop to 380 bake approx 75 min more. Remove bread from pan for last 15 min. Don't cut for at least 24-48 hrs.
I shoulda just told ya to buy the damn book. That was lot of typing.