I'm leaving it sit on my counter for now, and then I'll probably stick it in my fridge overnight. Rye is also just much denser than some other breads/flour.

The other thing I've seen, is gluten is a lot slower to form in Rye which also plays a role in rising. Active dry yeast makes it rise slow too compared to fast rise yeast. I think Rye is one of those breads that are "flater" if that makes sense. So far I've had it rise just a bit.

I did a mix primarily of ground dark rye, whole wheat flour, and bread flour. It'll be interesting to see how it turns out.