Hi Cecilia, I'm guessing you're talking about our Light Rye Bread recipe that appeared in our August catalog? It sounds like you may have an issue with your yeast if your dough hasn't risen at all. One possibility is that you used too warm of liquid (yeast dies at 140F), or perhaps your yeast has been stored at room temperature for an extended time? For longest shelf life we recommend freezing your yeast. If your dough seems very stiff then it's possible you added extra flour to the recipe, which could also affect the rise. For our recipes we recommend either weighing your flour or using this method to measure your flour by cups. It's difficult to diagnose exactly what happened, but we'd love to help you troubleshoot if you're able to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-9pm EST. 

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