Hi there, Ted! It's going to be a bit tricky to that really open structure you're looking for with a loaf that is made mostly with rye flour because it doesn't develop gluten the same way wheat flour does. A recipe that has a higher hydration and a small amount of rye in comparison to white flour. At this time we don't have a recipe that is quite like what you've described but we might suggest checking out our Rye Levain Pumpernickel, or the Deli Rye Rolls (you can shape the dough into a loaf and adjust the bake time accordingly) as well as our Raisin-Pecan Rye Bread. These recipes have more open structure. We hope this helps and happy baking! 

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