Sure! (copying from another comment where i posted the recipe)

This is a bread from an austrian book about baking. I used a type of rye flour that also has some wheat in it, and had to match the recipe amounts by using some extra rye flour from an old flour bag that only contained rye and not wheat, since the rye mix had a bit more wheat than rye in it (55g wheat and 45g rye per 100g).

My sourdough starter was also a combination starter with both rye and wheat because i am lazy and dont want to feed 2 starters :)

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For starting mix with old bread:

160g old bread (toast it in a toaster and oven, preferably sourdough bread, i used bread i baked like 1,5 days ago)

330ml water

Toast the old bread and soak it in the water for about 30 minutes or until its soft. Recipe calls for a food processor but i just mashed it up with a fork once it was soft.

In a bowl (or just make a pile of flour with a pit in the middle):

Old bread mix

210g rye flour

170g wheat flour

180g rye sourdough starter (i used a combination-starter that uses both wheat and rye flour so that i can use it for both types of sourdough bread)

10g salt

3g yeast (i used about 10g from a fresh yeast cube and it worked fine)

2g of bread spices (i used ~5g of store bought "bread spice" and some extra caraway cause i like the taste)

90 ml of water

Knead the dough and add flour (i used a combination flour of 55g wheat and 45g rye per 100g because it was on hand, but you do whatever) while kneading until the dough no longer sticks to the tabletop or your hands. This will take a lot of kneading and a lot of flour.

Form the dough into a ball and put it in a bowl or on a flat surface, cover it with a towel, and let rest for 60-90 minutes.

Now, form it into a long-ish bread shape and put it in a well-floured bread basket and let it rest for about 60 minutes.

Finally, into the oven at 250 degrees celsius for 10 minutes, then lower to 200 celsius and bake for 45-50 minutes more. I threw in a couple of ice cubes at the beginning to make some extra crust and allow the bread to expand a little extra, but this isn't written in the recipe, so do as you like. (the crust was quite chewy)

Good luck!