I quite like the taste of rye flours in breads, and one of my favourite
recipes is a 70:30 mix of white bread flour to rye flour, with a 65%%
hydration.

I find that after my mixing and kneading I am left with a sticky ball
with little to no elasticity. The resultant dough actually forms into a
decent loaf with a fine, soft crumb, that fortunately is in no way cake
like.

So, is this normal for a rye flour, or is my technique lacking.

My technique is;
- mix ingredients together with the Beating attachment on the Kenwood
for about 2 minutes on Low until a ball is formed.
- Rest for 10-15 min
- Knead with the dough hook on a medium setting until the dough ball
tends to smooth out on it surface. Usually about 5 min. Trials at up to
20 minutes show no noticeable improvement in elasticity.
- Proof/Shape/Bake etc...