Whole Wheat/Rye dead

I had set our taste buds to fresh wheat/rye bread with sauerkraut and corned beef.  Doggonit. The dough didn't rise at all. I usually have great success with the 1.2.3 step but wanted to substitute white/bread flour for 60% wheat and 40% rye. Did the resting, the folding, the overnite retard, and there it sits like a stone in the banneton. I am at the point of starting over and had an epiphany. Could I use part of the nonrisen dough as part of a new effort and how would I do this ?

Thanks all !

anna