Scott:

Bakers yeast can be used but it has it's limitations. First it will take longer. Next, you won't get the return that you would from a turbo yeast. You might expect to get 8 to 10% plus you will need to add nutrients. Lastly, it reportedly puts out some off flavors although I haven't experienced those. In my humble opinion, turbo or at least a good wine yeast such as EC1118 is much superior to bakers yeast and worth any extra cost.

Okay, that being said, if you want to use bakers yeast I would suggest you make a starter. Boil 500ml of water adding half a cup of sugar. Let it cool and toss in a couple teaspoons of yeast then set aside. After a couple of days you should have enough active yeast to toss into 25L batch. Also add 3oz of yeast nutrient to the wash.

Here's a good link on making rye whiskey:

http://homedistiller.org/forums/viewtopic.php?t=926&sid=d084cb9031c9f53b8eeac0b4 f041c38d

Cheers!

Keep in mind what different yeast strains are good at, and you will get a far better product. Good quality Turbo Yeasts do not leave off-tastes, as they utilize a neutral yeast strain and have all of the nutritional needs covered so that the yeast is not stressed under normal conditions, which will reduce the byproduct production. For whisky production, a turbo is not suitable because it will ferment out much of the character you are trying to obtain from the grain. For this, you are much better off with a true Whisky strain, which will not cook off these characteristics, and will also impart some of its own.