When I first started out with this rye bread recipe I wanted it to be 50/50 bread flour and dark rye. It's a yeasted loaf, so to get the right acidity for our tastes I added a whole wheat poolish/starter which is cold fermented overnight. The finished dough is also bulk cold fermented overnight. It's a nice heavy rye, with some caraway to fit family tastes. The final percentages ended up being bread flour 52.17%, dark rye 34.78% and whole wheat 13.4%. A little screwy but just how it worked out.
Dave
