Rye and water absorbtion
I tried my first rye bread the other day, 50% wheat bread flour, 50% rye (whole) meal. Not knowing where to start, I did a 75% hydration recipe. When I first added the water, I noticed that it got really goopy, almost mud-like in texture and it was far "wetter" than a 100% wheat bread flour dough, at 75% hydration should be.
Panicking, I added a little more (wheat) flour until it was workable. All was well until I kept kneading it, and it started to get thicker and less muddy, and behaved like a white flour dough in the low 60% hydration- which makes sense after all the bread flour I added when I panicked.
Is this a characteristic typical of rye? It just takes a little while to absorb the water and get less goopy/muddy? Any alternative interpretations of what happened?