Rye and cheating with Xanthan gum, Guar gum, Gelatin, etc.
I've been experimenting with whole rye flour a bit lately, and I'm wondering if some of the assorted thickening agents the gluten free crowd uses might help pure rye rise more. I don't have any objection to using wheat (or additives that don't cause known problems -- I'm just in this for the flavor and texture), but making a fluffy 100% whole rye loaf would be a nice acheivement. Actually, I'm really more interested in pulling off an open crumb pure rye than a light, fluffy one. I'm quite a fan of dense, chewy bread.
Just in case you're interested in the back story, I was looking around for a way to make a cheese sauce that didn't have a floury taste a few months back and came across xanthan gum. I bought some, and it worked great. Nice thick cheese sauce with no flour. The thing is, a small amount of xanthan gum goes a very long way and relative to the amount needed I have a huge bag of it. I did a couple google searches on it, and came across a bunch of gluten-free bread recipes. That got me thinking that this stuff might help my beloved rye rise more.
Anyone have any tips for using xanthan gum and other "chemicals" to help rye loaves rise more?