It has risen! (Trying to bake good rye bread Part 100)

I found a breadmaker recipe for dark rye and gave it a shot. It turned out alright. It rose!

 

 

The recipe called for molasses and cocoa powder and had a nice ratio of wheat to rye flour. I like this stuff as the cocoa added a fine touch of roasty bitterness but it still has a big wheat taste. I am at a loss in trying to figure out how to get a bigger rye taste. If I buy a loaf of plain old rye bread from, say, Clasen's over in Middleton or Ideal Bakery down in Chicago, it has a big, spicy rye taste. That sweet, nutty wheat taste is very subdued. How do they do that?