Can you get more rye than rye? Turns out the answer is yes. You can use all rye flour in bread and achieve a deli-worthy result, but to do so you must make a few distinctions and a few compromises. First, different kinds of rye flour exist. Light rye is most like typical all-purpose flour. The darker the rye, the more it acts like a whole grain flour with unmilled wheat berries when baking, meaning it will have more texture and take longer to rise. So keep a close eye on this loaf, and if it doesn’t seem to be rising to your satisfaction, just be patient. It will get there.
If you’re looking to speed up the process, use all light rye or a combination of bread flour and medium rye flour. You can still achieve a very satisfying result that’s definitely easier for a novice baker (or a busy or distracted one who doesn’t have time to wait for rye to rise).