Adding Rye to Wholewheat recipe

Below is my favourite recipe for 100%Wholewheat, home ground on my Whisper Mill, I have obtained the organic wheat from  a supplier who now can provide Rye Wheat.  I love Rye bread and would like to adapt this recipe, I have a couple of questions; firstly I soak the wheat flour, vinegar and salt  for 18 to 24 hours, then mix the ingredients on the dough cycle of a bread machine, stretch and fold 3 or 4 times at 10 minute intervals, then rest until risen sufficiently usually about an hour, then in Banneton, bake in either cast iron dutch oven or clay baker. First question; what proportion of the wheat flour be replaced by Rye is  recommended? should I soak the Rye flour overnight with the wheat flour?( I might add that since including the Vital wheat gluten my loaves are a lot lighter and have a much better oven spring). I assume that the hydration would need  adjustment. As rye flour is treated more gently than others, at what proportion does this require modification to the method? Any comments welcome.