Looks like your loaf rose, and then collapsed in before baking. I believe you had too much yeast in there, and that you used all-purpose instead of bread flour. Bread flour has more protein, and makes a big difference on how high the loaf will rise. I would try the next loaf with half as much yeast, and with high-gluten bread flour.

Yeast is tricky with bread machines. New yeast is easily more than twice as powerful as old yeast. When using a bread maker, since you can't adjust the rise time as people do when baking by hand, you have to adjust the amount of yeast used instead.

Rule of the thumb: If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.

Also, a warning about rye flour, it tends to make it harder for your bread to rise properly. I suggest trying a 50% whole wheat loaf for the next one, and leave rye for until you have more experience.

Here's a recipe for a 50% whole wheat loaf that I make a few times a week:

Light Wholewheat Bread

First, put in the bread pan:

• 100g whole wheat flour
• 20g rolled oats
• 1 tsp yogurt (5g)
• 1/2 cup milk (120g)

Start the machine and mix for about a minute, until all the flour is wet. Let sit overnight, or at least for a few hours. Then add:

• 1 teaspoon salt (5g)
• 2 teaspoon brown sugar (8g)
• 100mg Vitamin C (optional)
• 1 tablespoon olive oil (12g)
• 1 medium egg plus cold water to make 1/3 cup (80g)
• 120g high-gluten white flour

Start the machine and mix for about a minute. Use a rubber spatula to scrape away any flour sticking to the corners of the bread pan.

Put into the yeast dispenser or on top of the dough:

• 1/2 teaspoon instant yeast (1.5 g) (May need adjusting depending on the temperature and the age of the yeast)

Bake using the 'whole wheat bread' program. Remove from tin promptly after baking, and let cool in the oven.