Add about 2 1/2 cups of AP flour and 2 tsps of salt.

As is often said here, bread is very forgiving. So yeah, just add some salt and then add flour until you get a dough that feels good to you. I'd just make sure not to make it too stiff.

Yes to both suggestions. By it's very nature, rye flour will tend to make the dough sticky to the touch - even with the correct amount of wheat flour in it. Knead the dough with oiled hands on an oiled counter to help avoid adding too much flour and getting that stiff dough coconut-nj mentioned.

You can also toss it into a freezer-style zip-lock bag, press the air out and zip it shut. Now you can knead it from the outside of the bag and the dough won't stick to your hands, but you can adjust the amount of flour, if necessary. Turn the bag inside-out to remove the dough. This is one bag you won't want to clean, save, and reuse.

-Grainlady

Well I left it overnight to rise in my cool kitchen, and it expanded by about 1/3. I stirred it down this morning. It's going to make so much bread I really can't handle all of it in my tiny kitchen. Can I use half of it and store the rest in the fridge to make later over the weekend? Also, I don't know how much to knead it. Should I incorporate the flour, have it rise, then punch it down and shape it and then let it rise again? Also, how should I bake it?? I don't know the temp. or the time. I'm going to make one loaf now and another later.

You could make some rye waffles. I'd probably make pancakes instead, in case the rye version would stick more in the waffle iron. The recipe is kind of low on fat to begin with for a waffle.
There's no salt in the recipe? I think it will need a little.

For pancakes: Add some white flour to part of your mixture. Then add more liquid if needed to make it pancake batter consistency, thin or thick as you prefer. I'd add an egg too. Then make a test pancake and adjust the batter if you need to.

I thought about rye waffles or pancakes, but I dunno . . .
BF is here and he's very traditional with what he likes. He totally nixed the idea of butternut squash lasagne, even though he loves lasagne and butternut squash. I'd never hear the end of it if they weren't spectacular. He's eat them but then tease me about it forever more.

Well, the first loaf didn't turn out very good. I added 3 cups of flour (half white, half whole wheat bread flour) to half the rye buttermilk yeast mixture. The bread didn't really hold it's shape and turned out gummy. It was hard to figure out when there was enough flour, since the dough was so sticky. Not sure what to do with the gummy bread either--what a waste and I am strapped for funds so I hate to waste food.