Food Processor Rye Bread Recipe!
If you become proficient, for NY-style rye breads you will benefit from buying common (aka first clear) flour for the wheat flour - available from King Arthur Flour online (unfortunately in smaller bags than was previously the case) - as it helps create the distinctive texture of those breads. And the use of altus - a mash made from old rye bread - is also a help. These are good flags for finding very professional recipes....
I highly recommend Rose Levy Berenbaum's Bread Bible. She covers bread making with different equipment and has a good section on the food processor. She also has directions for all the breads with every technique. I found it at the library and it's on my list of books to get now.
Rye breads are bit more tricky than wheat breads. The gluten content is lower, so the bread depends as much on starch gels as on gluten for its crumb. But rye contains a lot of pentosans, a vegetable gum. And if you knead the dough a lot to develop the gluten, the pentosans make it gummy and heavy. As a result, most rye breads are a combination of rye and wheat flour, so the wheat flour can offset the low gluten of the rye and the pentosan complication. On the other hand, high acicity helps to control the pentosans, so rye lends itself wonderfully to a very tangy sourdough treatment. And some of the best rye breads, like Volkornbrot, are simply mixed and given a long, slow rise and then baked slowly. Rye also works well in no-knead procedures, such as in Nancy Baggett's new book "Kneadlessly Simple." But if you want to use the processor, your best source of information is Charles Van Over's book "The Best Bread Ever," which you can get easily from one of the on-line used book sources, like abebooks.com and Barnes & Noble or by Interlibrary loan. He lists several rye recipes. His Brittany Rye Bread recipe (pain de meteil) calls for 5 ounces rye starter, 10 ounces stone ground rye flour, 6 ounces unbleached bread flour, 2 3/4 teaspoons fine sea salt, 1/2 teaspoon instant yeast, and 8 ounces of water, plus cornmeal for the baking sheet. Except for the salt and the yeast, those measurements are by weight.
The rye starter is hydrated at the rate of two parts water by weight to three parts of flour--or 67% by baker's percentages, which is a medium-soft dough. Rye starters are easy to make, much easier that wheat. You can find recipes for them on line. Or refresh a wheat sourdough with rye flour.
Don't omit the rye starter--you need the acid to control the pentosans.
Put the dry ingredients in the processor bowl and, with the machine running, add the water and process for 45 seconds with the steel cutting blade, not the kneading blade some processors are equipped with. If it feels hard, lumpy, and uneven, divide it and process it for about five seconds longer. Place dough in an ungreased bowl and cover with plastic wrap and let it rise for about an hour and a half at room temperature. Don't be concerned if it doesn't double, but it will have risen. Shape a loaf and cover it and let it rise for another hour to hour and a half. Slash or dock the loaf and bake in a steamed oven preheated to 425. But turn the temperature down to 425 once the bread goes in. Bake for 35 to 45 minutes until the crust is a rich golden brown and the internal temperature is between 205 and 210. Cool on a wire rack.
He gives recipes for several other styles of rye, so it is worth getting the book.
Beyond that, many bread books now offer good rye recipes. They may well work with a food processor. Try processing for 45 seconds with the steel cutting blade. Begin with a small batch. If it doesn't work, you are out of the cost of a bit of flour. If it does work, you will have something we would all like to hear about.
If you make a large batch: you will probably have to process it in batches.