Hi Deborah, if you're using another brand of whole rye this may be affecting the hydration of the dough because different brands and grinds of flour will absorb water differently. In addition, the old bread soaker can easily introduce extra moisture if you don't squeeze it out to the point where it looks like fairly firm cooked oatmeal. If you can get a hold of some of our Bread flour you might want to try substituting this for the AP flour. Bread flour will soak up more moisture and develop a slightly stronger dough, which should hold it's shape better for you. I hope this helps! Let us know how it goes. 

Barb

• Reply