Light and dark rye bread (could be marble rye)

Both the dark and light rye breads have the same recipe with just a couple exceptions (see notes below).

Mix the following in a bowl, and let sit overnight. The mixture will be very watery.
1 ¼ c Rye Flour
1 ⅓ c Water
1 tsp Active Dry Yeast
1 tsp Caraway Seeds - optional (omit for the dark recipe)
¼ tsp Onion Powder - optional
1-3 tsps cocoa powder (use only for the dark recipe)

After rising, add the following:

⅓ c Water
1.5 tsp Salt
1 tsp Caraway Seeds - optional (omit for dark recipe)
3 ¼ c White Flour
1 tsp Active Dry Yeast

Mix the dough well, and knead for a few minutes until smooth and elastic. Let rise for 1-2 hours. Punch the dough down, then form it into a loaf. Let the loaf proof for an hour, then slash the top to allow expansion in the oven. Spray the loaf with water, then place into a preheated 435* degree oven for 30-40 minutes. The bread can also be rolled in corn meal for added crust texture.

I haven't tried marble rye yet, but I imagine it's fairly simple to roll out each dough into a rectangle, and roll them up together.