I almost never use the 65C step, however often it's recommended in modern recipes (it's actually pretty rare in historical recipes, as far as what I have seen). I find that it results in slightly less efficiency, as at 65C both enzymes have to work near the edge of their respective optimal ranges. I believe the 65 step may be justified when just a single-step mashing is strictly required by a historical recipe (most often, by an English one). When I see it in a modern schedule, I usually replace it with a standard Hochkurz of different lengths, depending of how much fermentability I want.
In my version of Rongoteus, I employed steps of 30' at 45C, then 45' rising from 60 to 65C and another 45' rise from 70 to 74C (I chose gradual rise over single-temp steps because rising is very traditional for brewing Sahti and I think it better converts the Rye). Got 80% extraction and was happy with that.
Glucan rest - yes, it works wonders up to 25% of Rye in the grist! Beyond that, things start getting sticky irregardless.