HELP Bread won't rise

Ok I posted here not long ago about this really awesome bread I made in the machine. 1 cup each of bread flour, dark rye flour and whole wheat flour, 1 tsp salt, 1 tbsp each molasses, oil, brown sugar and 1 cup water 2 tsp yeast. First time I made it most incredible bread I ever imagined I could make. the second and third times it came out like a brick. it just died not rise. Could the problem be old rye flour? I used the same yeast in a wholewheat loaf yesterday and it came out perfect.

Your ratio seems good between the rye flour and the other gluten friendly flours so that should be good.
I want to say its your yeast but if its working well with other flours I doubt it.
I think you might be right. I'm not familiar with bread machines, Is there a way you could stop the machine after the first knead to see if it just needs more time to rise due to the older flour? Maybe double the yeast and see if that helps?

In my bread machine, the order of operations and the water temperature makes a huge difference. If I put the yeast into the water, especially warm water, it activates too early and it's all out of breath when the bread needs to rise. My machine specifically says to put in: water, THEN flour, THEN yeast (on top of flour). This way the yeast only activates once everything's mixed in.

You could experiment with colder/warmer water too.

And yes, different flours seem to rise slightly differently too.