Hi Heidi, dark rye flour (especially if it says "whole rye flour" on the package) should work fine for this recipe, but different types of rye flour are likely to absorb water a little differently, so it's possible that your dough was even a bit wetter than usual. The same goes for other brands of white whole wheat flour and bread flour. It's hard to adjust for this if you've never made the recipe before, but if you find the dough seems extremely wet, it might not hurt to sprinkle in a little more bread flour during the mixing/kneading process. Did your dough rise well during the bulk rise? A certain amount of airiness in the dough also helps contribute to the structure, so if your dough didn't rise much and seemed very slack when you went to shape it, this could have contributed to your difficulties. Since this dough is meant to rise and bake in loaf pans, it won't have the structure you'd expect in a freestanding loaf, but you should be able to shape the loaves as pictured in the blog. 

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