Deb, when baking a sourdough rye bread you have to be careful prolonging the recipe with an autolyse, but if you're making a regular rye bread recipe that has a relatively short fermentation time, it would be fine to include a short autolyse. This will allow the whole rye flour to fully hydrate. I would recommend adding the bread flour to the autolyse as well, so that all the flour benefits from this process. Barb

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