This bread’s given name is a classic example of not really telling the whole story, because it has a substantial proportion of high gluten (bakers/very strong) flour in it as well: 50% high-gluten flour, 25% rye, and 25% whole-wheat. Without the high gluten flour it would look and feel quite different. The rye is all made into the pre-ferment and the white flour and the whole-wheat flour are added when you mix the dough.
Zeb Bakes 