Malted Rye vs Flaked Rye in IPA

I'm brewing my first Rye IPA

Suppose I should have posted this question before placing my order, which I received today. For the record I ordered 1lb flaked rye and 1/2 lb malted rye. Here goes...
So which is better in a Rye IPA, malted rye or flaked rye?
My followup question is that I ordered 1/2 lb flaked wheat for head retention, is this going to be overkill if I'm using 1/2-1 lb of flaked rye?

Recipe below, thoughts?
10# Am. 2 Row
.75# Crystal 60
.5# Malted Rye
1# Flaked Rye
1# Victory
Thinking about adding 1/4 lb Crystal 120 I have laying around?
.85 oz. Colombus @ 60 min.
1.5 oz Cascade & 1 oz Cluster added between 25 mins & end of boil
1 oz. Cascades dry hop

Mash temp target 153
Est. abv 6.8%
IBU's 68 (this is from memory, hope I'm correct)
SRM 9

Schlante,
Phillip

I have used flaked rye and malted rye. They are similar, but the malted rye is a bit more assertive. I use malted rye whenever I can now because I am trying to get that spiciness. When I can't get it at the LHBS I'll sub flaked rye. The flavor is just a little less pronounced.

Give it a go as is and go all rye malt next time. See if you notice a difference. Since it's a smallish percentage of the grist, you probably won't notice much of a change.

I think in regard to head retention and body, you've probably got enough going on there and don't need the flaked wheat.