Pull the rye starter from the refrigerator an hour before mixing to allow it to come to room temperature. Place all the ingredients in the bowl of a mixer. Mix with a dough hook for 4-5 minutes. Place in an oiled bowl, cover, and proof for 1 1/2-2 hours or until doubled in size.
Shape the dough into a loaf. Place in a greased loaf pan, cover lightly, and proof for 1 1/2 hours.
Preheat the oven to 350 degrees. Bake for 30 minutes, rotating halfway through. Remove from the oven and cool completely before slicing.