That’s an interesting flour, your grocery sounds well-stocked.
Rye flour ferments faster and forms less gluten structure than wheat flour, plus it has pentosans, which do their own unique thing, making the dough less extensible. I have read that 30% Rye is about the maximum that you can put in a bread without changing structure and texture pretty drastically.
Your loaf may ferment a little faster than the times suggested in the recipe, so watch it carefully. And be gentle in shaping, don’t try to stretch the dough too much. Expect the crumb to be more dense than with the all-wheat version. That loaf is made with bread flour, so you should be able to get by on structure with the higher protein level.
In terms of flavor, well, it will taste more like rye. Sorry, I don’t know how to describe the flavor of rye other than to say that. I think I’m in the minority with my take on rye, but I always like it better with a source of sugar, like raisins or caramelized onions or just a little added sugar. I do that for anything over about 5% rye.
Please report back on how you liked the loaf and if you had any issues