As I said in my last BBA post, this was a bit of a screw up. I made the sponge for the Pumpernickel Bread and then moved on to the instructions or the Sunflower Seed Rye. Oops.
Since I did this the dough was quite wet. So my cuts really dragged, making it a pretty ugly loaf. It did taste pretty awesome though. Not very strong in the rye sense and had a great texture. Crisp outer crust and soft inside. I wish I had gotten more oven spring but the dough didn’t really have the right dryness. It was still tasty.