Sam,

I'll see If any of the dud bread is left (they liked it at work). I
think the problem was 2 fold.

1. I Think I added to much flour. Your description on how the dough
should look/feel convinced me of that

2. I mixed the bread before work and let the rise happen in the
fridge. I got a doubling (or nearly) but then as per the recipe I
punched down and it never really came back up (Dough may have never
fully warmed)

On the bright side we had a fully developed rye flavor