(Julia's) which is not sourdough, calls for one tablespoon rye flour per pound of white flour. It doesn't change the flavor to rye at all--it just gives the bread added heartiness. I really notice a difference when I've forgotten to add it.

A touch of whole wheat flour would do the same.

By the way, I baked 30 loaves of bread on Fiday to freeze for the wedding and to have for houseguests afterwards. Mostly French bread, and also walnut and fig breads. I already had a big wheel of this sourdough rye in the freezer.

I hope we'll have enough to eat, LOL.