Hi Ivar, a bread recipe made entirely with rye flour won't rise much, but it will still puff up a bit. For example, our Volkornbrot recipe produces a thick, pasty dough that manages to trap some of the fermentation gases given off by the sourdough and yeast, even though the pumpernickel flour doesn't develop gluten in the same way wheat flour does. The rise is generally fairly limited, and you should still expect a dense, moist crumb structure. 

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