Bread-Bakers v109.n030.7

Sorry, Steve, you're out of luck. Here's why: the starch in rye flour 
sets up its structure between 122 & 140F. But rye flour is relatively 
high in amylase enzymes. These enzymes don't deactivate till 176F. So 
they erode the internal structure after it is set up (the effect is 
called "starch attack"; see p. 47 of "Bread" by Hamelman).

The most common solution is to make the dough more acidic, i.e., use 
sourdough starter. The acidic environment inhibits the enzymes.

The other solution is to keep the amount of rye flour used very low, 
say only 10 or perhaps 20% of the total.

On the other hand, you may discover that maintaining a sourdough 
starter is far easier than you had imagined.

Allen
SHB
San Francisco