Rye brings fruity, earthy flavor and retains more water than wheat, but its gluten is weak and its pentosans make sticky dough. In a wheat bread, 10 to 20 percent rye by flour weight adds depth and a soft crumb without much handling cost.
At 30 to 50 percent rye, expect sticky dough that does not pass a windowpane test; handle it wet, shape gently, and do not expect much oven spring. Above 70 percent you are baking true rye, which ferments sourly and is best sliced thin after a day of rest.
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Add rye at the start of mixing, and give rye-heavy doughs a slightly shorter bulk, since rye fermentation acidity builds faster and can collapse structure if you overshoot.