Rye flour can be notoriously sticky to work with, but I use the dough cycle of my bread machine to do the work of kneading and the first rise. Then I form the dough into a rectangle and proof in a greased 8-1/2″ x 4-1/2″ loaf pan. The dough typically takes 60 to 90 minutes to rise, depending on the room temperature, and is ready for the oven when it has risen 1″ over the rim of the loaf pan.
Be sure and let the dough rise high enough before baking to avoid the bread splitting when it expands in the oven. And let the finished bread cool thoroughly before slicing. It slices even better the next day. I freeze any leftovers, and I try and always have some of this bread in the freezer since we use it so often.
NOTE: The recipe calls for using an 8-1/2″ x 4-1/2″ loaf pan, which produces a loaf that is about as tall as it is wide. Use a 9″ x 5″ loaf pan to get a loaf that is wider than it is tall, and when proofing allow the dough to rise to the top of the pan before baking.