Your problem is clearly a hydration problem.
Assuming that you used the Ultragrain Hard Wheat product as shown at http://www.dutchvalleyfoods.com/products/flour-and-grains/flours/144060/conagra-ultragrain-flour-white-whole-wheat-50lb
, then using the new Hydration Tool in the pull-down menu at http://foodsim.unclesalmon.com/
with the percentage values of protein content, fiber content and moisture content as given at http://www.conagramills.com/media/UltragrainSellSheet.pdf
, I come up with a percent absorption value of 117.22%. As I interpret that value, it would mean that you would need more water (about 17% more) water than the weight of the Ultragrain flour. A similar situation applies to the dark rye flour also. I don't know if November intended his tool to apply to flours like rye flours also, but using the data on dark rye flour at the nutritiondata.self.com website at http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5728/2
, I get an absorption value of 134.16%. I have read that whole wheat flours require a longer time to absorb water, and it is possible that the same may apply to rye flour also. I don't work with either flour to be able to comment based on personal experience.
Using the Ultragrain Hard Wheat flour and the dark rye flour numbers, and using the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
, I came up with a total protein flour for your particular blend of 13.73%. That is a bit less than the protein content of the KASL you have been using. That flour has a protein content of 14.2%. It also has a rated absorption value of 63%, which is far lower than the absorption values I calculated for the Ultragrain Hard Wheat flour and the dark rye flour.
I perhaps could come up with a set of numbers for you to use but it would take some thought and I would rather not go through all the number crunching if you do not intend to repeat the experiment but with the proper hydration value. For now, the numbers as I interpret them seem to say that you were way off on the hydration.
I agree with Steve (Ev) that the dough you made is not a Lehmann dough. I would best describe what you did is as a Lehmann NY style dough formulation in drag