That's a great question, Shelli! We'd suggest trying to replace 25% of the flour with medium rye flour, then see how you feel about the dough, increasing or decreasing the amount of rye from there. That being said, we always recommend making the recipe at least once as written first, so you've got a good idea of how the dough should feel and the bread should look and taste. That way you've got a solid baseline from which to judge. Happy baking!

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