Hi Tom, if you're referring to a  Jewish Rye bread made the traditional way with a sourdough component, I don't think I would recommend this method. This recipe produces a crusty loaf with a moist interior that has excellent keeping quality, so the tangzhong method wouldn't really provide any benefits. If you're talking about a softer rye sandwich bread you could certainly give it a try, but this isn't something we have experimented with as yet. 

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