I have a buttermilk rye recipe that I developed posted here, it makes a very good bread for reubens. The last several times I made rye bread, though, I made Peter Reinhart's marbled rye bread in BBA, it is as close to a foolproof rye recipe as you'll find. I increase the proportion of rye to wheat flour from 30/70 to 40/60 and I use a coarse pumpernickel flour that I got from a Mennonite store in TN a year ago, I haven't found a direct local or online replacement for it so I'm not sure what I'll do when I run out.
I may try to contact the store in TN and see if they'll tell me who they bulk order from or if they'll ship it. (I'm also thinking about the possibility of driving to Asheville NC for the 2020 Asheville Bread Festival in May, which would take me right past the Mennonite store.)
When you get the percentage of rye flour to 50% or higher, you are more likely to have to deal with rye flour's tendency to produce a gummy dough.
I'm going to be trying some of Stanley Ginsberg's rye recipes after the holidays, but I may have to order the rye flours he calls for, the ONLY rye flour I can find locally these days is Bob's Red Mill organic dark rye, and I want some other options. I stopped at the locally owned 'gourmet' grocery store in Lincoln earlier today, they didn't even have that. I will check Whole Foods next time I'm in that part of town, but I don't seem to recall a lot of interesting flour choices there. The local co-op seems to have fewer flours than they used to, too.
