Hi there, I was wondering if I could get some advice on making 100% rye bread. I have been making bread for a number of years and am a confident bread maker. However, my partner discovered this year that he has a wheat allergy. He's not gluten intolerant so he can have rye bread. Since then I've been making rye bread, but I've found the consistency quite different to wheat bread. I'm wondering if you know anyways I can make it lighter and fluffier? I haven't tried barley flour, but think that might also be quite dense. Thank you in advance.

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