Rye flour as an add-in
I have a white sandwhich bread which I bake a couple of times a week. I have been adding dark rye flour in small amounts to see what taste change I can get. I'm up to 10 % in a formula which has 1170 grams of AP flour. There seems to be very little change in the taste. Two TBSP. of brown sugar is the only other addition. I would like to get 'all the way to 'wherever I'm going' today----But I have 5 hungry cowboys to feed when they get back and I can't afford to be without good bread. Can some of you 'Rye Folks' head me in the right direction as to how much I can add without changing the character and handling qualities of the dough? Appreciate it!