Helen, neither rye flour or oat flour will develop gluten the way wheat flour does, so you're bread is likely not rising much at all. A dense bread like this will need to be baked until it reaches at least 205-210 degrees internal baking temperature. In addition, because rye flour has a higher amount of amylase enzymes that are very active during baking, it's necessary to slow down the amylase enzymes or the structure of your bread will be gummy. This is why rye breads often contain a sourdough element; the acidic nature of sourdough helps slow down the amylase enzyme activity during baking and thereby protects the structure of the bread. You may find this blog series on Jewish rye bread helpful, as it discusses many of the characteristics of rye flour. Barb@KAF

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