FWIW, I did a roggenbier last fall as a starter and I brew in a bag. Used about a pound of rice hulls to 12# total grist, and getting the wort out was still a sludgy goopy, sticky mess (I tend to squeeze the bag to get better efficiency). I personally will not do a rye-heavy beer without a protein/beta glucan rest, as I think even with those, it will still retain plenty of body/head-forming protein.
Roggenbier can be a great style though. I think it really balances out the hefe yeast characteristics if you have a richer body with more complex malt flavors. Mine turned out like a slightly richer dunkelweizen with less alcohol.
I think Rogue-en-bier (or however the H they spell it) sucks though.