The rye bread was mostly successful, apart from some tomfoolery with the second rising. There's no need to point fingers or try to assess blame over who did or didn't properly cover the loaves with the right kind of plastic.
Whole-wheat is the new frontier. Intriguingly, it requires additives and techniques, since whole grain flours lack the proper gluten to make this whole rising thing happen. (See, this is what's so fascinating about the whole bread-making process: It's science!)
It's probably overly ambitious, given how I haven't mastered the half-white/half-wheat loaves I've tried in past, but I am undaunted. And I have lots and lots of backup yeast and flour.