I find using yeast in the following ratio gives me the best results
For 1 cup AP or Bread Flour (5.25 oz) 1/2 teaspoon yeast
For 1 1/2 cup AP or Bread Flour (approx 8 oz) 3/4 teaspoon yeast
For 1 cup Whole Wheat or Rye (5.25 oz) 3/4 teaspoon yeast
For 1 1/2 cup Whole Wheat or Rye (5.25 oz) 1 teaspoon yeast
So if I used 8 oz of Bread Flour and 8 oz of Whole Wheat together 1
3/4 teaspoon of yeast
I also add Vital Wheat Gluten(VWG) when using Whole Wheat or Rye
1 cup of Whole Wheat 1 tsp
1 1/2 cup of Whole Wheat 1 1/2 tsp
1 cup of Rye 2 tsp
1 1/2 cup of Rye 3 tsp
My German Rye Bread would use the following flour-yeast-VWG ratios
8 oz of Bread Flour (1 1/2 cups) 3/4 tsp yeast No VWG
4 oz of Whole Wheat ( 1/2 cup) 3/8 tsp yeast 1/2 teaspoon VWG
4 oz of Bread ( 1/2 cup) 3/8 tsp yeast 1 teaspoon VWG
Total 1 1/2 tsp yeast and 1 1/2 teaspoon VWG
If you're interested in complete recipe write me. Subject: Request
German Rye Bread