Rye malt and ferulic break

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Ferluic Acid Rest

This rest is one that people who make wheat beers sometimes use. It is short but its at 111-115 degrees. It develops ferulic acid. Doing this rest aids to the clove like flavors that are in wheat beers..

Yeast: The Practical Guide to Beer Fermentation

"Performing a Ferulic asic rest around 110F(43C) can increase the level of ferulic acid in wort, which some yeast strains convert to 4-vinyl guaiacol."

as for Rye, it does contain feluric acid. How much it contains it dependent on variety of rye (source), also you are going to need a yeast that can convert Ferulic acid to 4-vinyl for that clove aroma.

In my opinion a Ferulic Acid rest may benefit clove aromas, but you may need to do a side by side test to verify.

It's my understanding that ferulic acid is released in the mash and produced by yeast in fermentation.

Typically unmalted rye is used in sahti this may have similar properties as malted wheat concerning ferulic acid giving you the clove ester. But clove can be obtained easier by yeast esters.

The sahti style has no boil and a starting ABV of 7%. While bakers yeast is the traditional I'm not aware of any that have a tolerance above about 5% that's readily available. So because of the lack of a boil to sanitize and the high starting ABV, I would strongly recommend Wiezen yeast with a pretty good pitch so it dominates quickly in a warm fermentation. This will give you the esters your looking for. Typically a wiezen for phenolic will be underpitched, in a sahti I would at least do a standard starter for the volume of wort / OG, and rely on the warm temp for a very fast growth phase to produce the esters.