Rye flour came up in a recent thread, and I thought it convenient for everyone if I started a separate thread devoted to just rye. This way you can cut and paste it to a document if you wish to save it for future reference.
From my books so far, I have gleaned that:
RL Barenbaum in her Bread Bible discusses it in 2 paragraphs towards the end of the book but leaves quite a bit left unsaid. She does not specify what type should be used in her recipes although Leader and Hamelman do.
Peter Reinhart in his last 2 bks has said rather little on the topic.