I have a problem and would like advice that anyone could provide.  My rye bread is waxy rather than light and chewy.  Do you know what I mean?  I have tried this recipe 4 times and I am not improving.  Could you advise?  Please note that she expressly suggests Bread flour for this recipe.

The following is the recipe I am following.  I quote it in full so you will know my process for this.

Basic Rye Bread-This Yields 3 Loaves…

The Sponge
6…Cups of wrist-temp water
2  tsp … active dry yeast
3 .…Cups Bread flour
3 Tbs .. of Honey 
3 ….Cups of rye

Additional Flour: mix the below items altogether
9….cups unbleached bread flour
1 … Pkg of active dry yeast
4….. Tbs. of Vegatable oil or 4 Ts of butter
Optional: 6 Tbs of Caraway seeds to soak in evening before..
2 ½ ….. Tbs.  sea salt before kneading

DAY I: Sponge
o Place 3 Cups water in large bowl; sprinkle in yeast; wait 10-20 mins. 
o Beat in The Sponge Ingredients; should be thick batter consistancy.
o Cover the bowl, wait for 1-2 hours.
o Put in fridge overnight 8-24 hrs.
o Next day take out and allow 1-2 hours to warm.

DAY II: Mix, etc.
? Add the Addt'l flour 1 cup at a time, graduating from wooden spoon. 
? When all the flour is added then allow to set for 1-4 hours.
o Levy says autolyse not necessary.
? Do Bulk Ferment:Kneade on 2 different occasions
o As needed at 1 hour + intervals; w/2 foldings at Each interval.
?  Divide Wait ½ hour and then form loaves.  .
? Put in oiled pans and then wait 1-2 hours to rise.
?  Meanwhile preheat oven to 450 degrees.
?  Brush top with water for crust.
?  S L A S H….. ½ ''. 

Baking
?  Put in oven at 400 degrees;  Bake for 20 mins.  And then tent appropriately.
? Open door to release the steam w / spoon.
? Then bring down heat to 375 for 40 mins. 
? Per Levy, with Rye necessary to bake 60  mins. !!!!!!
? Note:
o Allow to cool in oven
o Allow 6-12 hours to realign before cutting and eating.