70% dark rye / 30% whole wheat

In an attempt to reproduce the rye bread from a local farmer's market I baked this bread.  It is a four-stage sourdough bread, 70% dark rye, 30% whole wheat, 72% hydration, 1.8% salt, 2% molasses, 0.1% instant yeast.  30% of rye flour is scalded (5 hrs @ 155 F) together with baker's 5% of a 2:1 mixture of white and red rye malts.  The final dough had developed some gluten after mixing/kneading, not much though.  This bread tastes great; however, I think the bread from the market has less rye in it and more gluten.