How to get more rise in Rye loaf
New to the bread making, and looking for some advice, hopefully a few simple things to try to get my Rye loaf a little more 'airy'.
On about my 6th attempt on Rye, and is going okay, but of everything i have corrected, the densness of the bread still remains.
I don't know the terminology yet, but I'll try my best.
The basic flour to water mixture is about 8c(5.5 bread four + 2.5 Rye) to 2C of water.Plus 1C of buttermilk(to act like the sour starter) Using about 1 pkg of active dry yeast the night before, 1pkg the next day when i add all the rest the starter.
This last attempt watched some video's on kneading, and it turned out a little better. But it is still dense, and i read that a good hearty rye will be dense. But i would like to have it just a little mor 'fluffy/airy'. I can't seem to get it past a certain point.
This last attempt after kneading, i let it rise, about an our. then divided into smaller loafs, gave a them a little extra kneading, and shaped, let rise about an hour. Although this second rise never seems to get to double, the first did easily.
They seem to rise nice in the oven, but they tend to split on the side, not as badly this past time, i used a butter wash before putting them in the oven 375 for 25-30mins. plus i also use a tray wiht water to provide a little steam.
What are some basic things i can try to get little more airyiness to the bread?