We have quite a few posts about baking bread in a cast iron pot- since you don't mention what the failures are, you might consider reading this post: https://blog.kingarthurflour.com/2015/10/15/artisan-sourdough-bread-tips-part-3/ To get some rye flavor, you could substitute 15-20% of the white flour with a pumpernickel or dark rye, adding a teaspoon or two of caraway seeds. You might also add a few tablespoons of our Deli Rye flavor, which you can find here: http://www.kingarthurflour.com/shop/items/deli-rye-flavor-4-oz Happy baking- sometimes it can be hard to find a really good rye! Laurie@KAF

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