Well there is - but maybe not what you think.
Rye is a very low gluten grain - as such it is much easier to make a pan loaf, and make it really hearty with lots of grains and seeds.
But with that being said, we make just about all our rye breads with natural leavening (or sourdough starter). Because the acidity that comes with the starter is great for working with the rye - it wants an acidic environment. It is really hard to get a artisan style rye loaf to have any sort of open crumb if the rye content is over 50% of the flour, it just falls under it's own weight from the lack of gluten structure.
And the rest is about marketing and perception. In 'merica, rye bread means mostly white bread with a touch of rye and a shite load of caraway. In old world, rye is used in so many ways that it is staggering the variety and flavors that you can get.
Hope that helps a little.
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On other bread fronts... Sonja and I are still making progress on our bakery.
Sonja completed her second test bake in a local commercial kitchen (with steam deck oven). She is working on all the paperwork and licenses to be able to sell locally.
We have acquired - https://www.tafonibakehouse.com/ - nothing published yet.
Other progress at -- https://www.instagram.com/tafonibakehouse
All sorts of small steps - but should be selling soon.
First delivery of flour as a business:
Cheers
Mikey