I baked my first sourdough rye loaves yesterday, using the recipe from Peter Reinhart's Artisan Bread Every Day. I didn't have caraway, nigella, or orange oil, so just made plain loaves. The rye percentage in that recipe is something like 22%. The bread wouldn't be a heavy rye, but it does have more than the 15% rye I noted in some online recipes.
My first slices, eaten after the loaves had mostly cooled, didn't seem to taste of rye. They tasted somewhat like my usual sourdough, if not as sharp and tangy. Today's slice seemed to have much more rye flavor. I wonder if the flavor only emerges fully once the loaf has completely cooled.
The rye flour I used was Bob's Red Mill, whole grain, dark rye. However, I bought it from the local supermarket, and it may have been sitting on the shelf for a while. I also ended up leaving the rye sourdough starter in the fridge for four days, the limit, because I was busy with this and that. Perhaps the long fermentation may have affected the flavor.
I think next time I'll try this with caraway seeds. I've been on a Reuben sandwich binge and want to see how the bread affects the taste. (Reubens made with my normal sourdough were great, as were Reubens on ciabatta rolls from the supermarket.)