Ryer rye, take 2

My last few rye bread loaves have been rising remarkably well.  The recipe started out as something that I called rye-flavored white bread. For good health, I'd like to eat more whole grain flour than white flour. Plus, I like the flavor of rye. On the other hand, I am aware that 100% rye recipes can be hard to distinguish from stones. So, my strategy is to gradually shift the white to rye ratio until the loaf comes out too dense.  This week, I am moving 1/3 dup from white to rye compared to my last rye loaf.  My recipe is now,

Ryer Rye Bread, Take 2
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	7 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	1 2/3 Cup
White bread flour	1 2/3 Cup

Now, I'm up to a 50-50 ratio of white to rye if you don't count the white flour that goes into the starter.

During the first mixing cycle the dough looked pretty good, but it was tending to stick in the corner of the pan.

I scraped the bits that were clinging to the top of the pan and that bit that was in the back right corner and attached them to the dough.  I sprinkled a little white flour into the pan, similar to what I would do to the counter if I were kneading this by hand.  The amount of the sprinkle isn't significant enough to add to the recipe.

After an hour the dough ball looked a little limp, but I decided not to tinker with it.

It was still sticking to the side of the pan, and it hadn't picked up some of the flour from the earlier sprinkle. I suspect that it didn't spend too much time in that back right corner. Nevertheless, I decided to leave it alone and hope for the best.

Here's the final product:

That's another healthy rise.  Next time, I'm moving another 1/3 cup of flour from the white to the rye.