Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour.
I find this a bit puzzling since I always thought that hydration of the dough should be based on the protein content - more gluten means stronger dough, which means it stretches without tearing even at higher hydration.
Rye flour (at least the one I have) is very high in carbohydrates but low in protein content, so why is more water required?