Bread-Bakers v100.n015.6

It seems that whenever I make a dough using rye flour, I get incredibly sticky
dough.  I usually get that when trying to prepare a sourdough bread using the
dough cycle on my machine.  The dough is difficult to remove and difficult to
clean.  This is even the case when I am using only half a cup of rye with two
or more cups of other flour.

Is this a common occurrence?  Is there a way to avoid it?

Bill