I use Eric’s Rye Bread recipe with following additions:
1 tbs diastatic Malt
1 tbs Gluten
2 tbs. Black Strap Molasses (less sugar but more Iron)
1 tbs. good chocolate like Pernigotti (now sold by different company)
1 cup soaked bread crumbs from last loaf of rye (I immediately put chunck in freezer of new loaf for the next loaf which is usually 1 week later) Adds depth to the flavor
This has never failed to provide high protein, good taste and beautiful loaf.