Hi! What percent gluten is rye flour typically?

Is it possible to use vital wheat gluten to make a mostly-rye loaf a bit more soft and elastic?

Also, would malted barley flour help? What about using the Tangzhong/Yudane method?

I know that the simplest way to give a loaf a texture more like a wheat-flour bread is to add some all-purpose flour, but I'm looking for ways to use whole grains as much as possible.

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