Note some important aspects of Jomebrew's recipe. You have flaked rye in your recipe, but that needs a base malt with diastatic power to convert the starches into sugars. Options are to add some base malt, use a malted rye (such as Jomebrew has), or find a rye malt extract to bring in the rye flavors. You will then need to do a mini-mash or partial mash to convert those starches into something the yeasts will consume. You will need to do a partial mash to convert the Munich malt as well.
Without the hops listed to confirm the specific style, I think Jomebrew's suggestion of a Roggenbier is the closest match.
