Coincidentally, I just tried a new recipe that my daughter had suggested (https://www.splendidtable.org/recipes/normandy-cider-rye). I approximated the gram equivalents of “cups”, used honey instead of sugar, used part apple juice because I only had a 12 oz. bottle of hard cider and 120 grams of my starter instead of yeast.
I mixed the rye flour (whole, not the medium rye specified in the recipe) and all of the cider and apple juice and let it rest for 4 hours before finishing the dough. The texture of the rye mixture changed during the four hour period, similar to that in the pics above with whole wheat flour, i.e. there was noticeable gluten development. But, consistent with what I have read about working with rye flour, the gluten is not as strong and the dough is very sticky.
My loaves were flatter than those picture in the recipe. I suspect that result is a consequence of 1) using whole rye instead of medium rye flour and 2) I worked the dough by hand rather than with a stand mixer.
Although my rounds were flatter, the loaves still had a good crumb and the bread definitely passed the taste test. I think the next time I try this recipe, I’ll substitute a 1/4 cup of gluten for the white flour. For sure, I will include the autolyse step for the rye flour.