bread with rye and whole wheat flour only

Here is a Tzitzel using home milled whole rye and KA white whole wheat.

http://www.thefreshloaf.com/node/34439/sourdough-tzitizel

IF you want to use red whole wheat in place of the white WW then I would up the hydration to 91-95% instead of 85% for the white whole wheat. This was a great bread for some home made pastrami.

Here is one that is an 8 grain whole grain - just use 40% whole rye and 60% wheat and keep everything else the same

http://www.thefreshloaf.com/node/37911/100-whole-grain-8-grain-sourdough

Happy Baking

I am not sure where you live but if you can get your hands on Peter Reinhart's book, WHOLE GRAIN BREADS there are quite a few formulas with varying amounts of rye with whole wheat flour only.  Easy to follow directions. 

I checked a copy out of our local library to try it out prior to purchasing a copy for myself.  It soon became one of my favorite bread books.

Janet

is also a great loaf.