I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.
For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it's even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.