Hi Pam,
I got your message but it says your mail box or message box is full, so I am posting the recipe here.
I hope you like it as much as I do)

I first will write the exact recipe I was using before, which has a starter.
the starter:
1.5 tsp instant yeast
2/3 cup warm water (not hot)
3/4 cup whole wheat flour
and for the dough:
1/2 cup whole wheat flour
2 cups rye flour
2 tsp salt
1 cup water

mix the ingredients for the starter and leave it on the counter for two hours. And then combine all the dough ingredients with the starter. I will become a sticky dough, turn it onto floured surface and knead it until it becomes smooth and elastic.
Let it rise until doubled in size, punch it, let it rise again, and finally divide the dough in two, shape it into a long loaf and cover it with a tea towel so the loaf does not dry out. Leave it on the counter for 45 minutes and bake it on a floured baking sheet in a 400 degree oven until hollow sounding when tapped underneath.

the second recipe (the one I make these days)
4 cups rye flour
2 cups whole wheat
2 tsp instant yeast
warm water
2 tbsp olive oil
1.5 tsp salt
1 cup walnuts

I mix all dry ingredients and add the warm water slowly till I get a nice, not sticky dough, and the process is the same as the first one. This one is easier, and quicker because it does not require a starter.

I hope you enjoy it!

maggie