german rye bread

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i'm looking for a good recipe for a german rye bread. the normal size is like a fat half football size. darkish interior but a very thick and hard though not crusty outer part. inner part is rather thick and very chewy. i used to be able to get this but no longer and i'm really missing it. looks like this.
thanks.

[CharredApron]

From the expert Peter Reinhart. Great book

1½ cups (6 ounces) white rye flour 3 cups (13.5 ounces) unbleached bread or clear flour 1½ teaspoons (.38 ounce) salt 1¾ teaspoons (.19 ounce) instant yeast 1½ teaspoons (.17 ounce) caraway seeds (optional) 1 tablespoon (.75 ounce) molasses 2 tablespoons (1 ounce) shortening About 1¼ cups plus 2 tablespoons (11 ounces) water, at room temperature

Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. 3. Ferment both doughs at room temperature for approximately 90 minutes, or until each dough doubles in size. 4. Turn each of the doughs onto a lightly floured counter and divide and shape them according to one of the methods shown below. 5. Mist the loaves with spray oil and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the loaves nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)

6. Preheat the oven to 350°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture. 7. Bake for approximately 45 minutes (the time will vary depending on the oven and whether you are baking freestanding loaves or in a large or small loaf pan). You may need to rotate the pan(s) 180 degrees after 20 minutes for even baking. The internal temperature of the bread should be 190°F, and the loaves should make a hollow sound when thumped on the bottom. 8. When the loaves have finished baking, remove them immediately from the pans (if using) and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

Reinhart, Peter (2011-04-06). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Kindle Locations 3994-4000). Random House, Inc.. Kindle Edition.