Hi Cyndie, working with rye can be challenging. Rye is not wheat. It does not form gluten. Rather, the pentosans present in rye form a gum-like structure in the dough when they absorb water. This structure is not as strong as a gluten structure. Because of this, dough with larger amounts of rye flour must be gently mixed and will show less rise than wheat dough. Based on your description, I cannot diagnose what the problem was. You may want to call our friendly bakers at our Baker’s Hotline at (855) 371-2253 for specific guidance.

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