The detailed recipe can be found in this book: http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/0393050556/ref=sr_1_1?ie=UTF8&s=books&qid=1269275263&sr=8-1
The recipe is called "Soulful German Farmhouse Rye", p.285
German rye sourdough starter, .5 cup
Water (70 - 78 F), 1.5 cups
Instant yeast, 1 tsp
Whole rye flour, 2.25 cups
Whole wheat bread flour: .375 cup
Wheat gluten: 0.375 cup
Wheat germ: 1 tbsp
Toasted and ground coriander seeds: .25 tsp
Toasted and ground cumin seeds: .25 tsp
Toasted and ground fennel seeds: .25 tsp
Toasted and ground anise seeds: .25 tsp
Sea salt: 1.5 tsp
Mix dry ingredients together. Add water and mix to get a rough-looking wet dough. Fold the sourdough in with a spatula. Knead with lightly floured hands for 8 minutes--this is to mix the dough thoroughly, not to make an elastic dough yet. Replace the dough into a bowl and cover with plastic wrap for 10 mins.
Knead the dough for n additional 5-6 mins on a very lightly floured surface, until it is soft and only somewhat elastic.
Ferment the dough for 2.5 hours in a lightly oiled bowl covered with plastic. The dough should rise to 1.5 its original size during this.
Carefully slice the dough into two pieces, and shape the dough into round loaves, cover with lightly oiled plastic wrap, and rise at room temperature for 1.5 hours. The dough will rise only a bit more here.
Score the loaves. Bake for 30-40 mins in a preheated 450 F oven, adding steam during the first 15 minutes. Allow the loaves to cool before slicing.
Makes 2 loaves
There are also instructions in the book for making your own sourdough starter--a bit intimidating at first, but it was actually pretty easy!