Hi Rolf! It sounds like you're having some pretty awesome baking adventures. And yes, rye really is that difficult. Because of its nature, rye flour is hyper active, so it can proof very fast. While at the same time, the more you use, the less it will rise. As with your most recent loaf, it sounds like it may have simply over-proofed a bit, so we'd recommend shortening the second rise for next time. You can also use baking improvers with rye, like our Rye Bread Improver. In essence, it's a special type of vital wheat gluten that will help your bread rise, as well as improve its crumb. Hopefully some of this helps, and you're able to get the rye bread of your dreams. It's tricky, but from the sound of it, you're doing some amazing work. Keep it up, and happy baking!   

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