Hi Karen, while substituting rye flour for some or all of the whole wheat flour might make for a more tender result, it isn't likely to make the loaf lighter. This is because rye flour won't contribute in the same way as wheat flour to gluten development and rising. Are you measuring your flour by weight and using the type of flours recommended in the recipe? It's easy to add extra flour to a recipe when you measure by cups, which could definitely contribute to a denser, heavier bread. For best results we recommend either weighting your flour or using this method to measure your flour by cups. 

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