Hi Rosie, rye flour won't contribute much to the rise, so you'll probably want to keep that component fairly small (a cup or less). I would go with pumpernickel flour, which will add a lovely rye flavor to this bread! The combination of white whole wheat flour and pumpernickel flour will definitely make for a denser bread, so you might want to include some bread flour in the mix as well. And since whole grain flours tend to absorb more liquid, feel free to add a bit more liquid, if necessary. 

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