From Reinhart Whole Grain Breads p. 178 but using light rye because that's what I had in the house. Also this is the whole batch, I think his loaf sizes from his recipes are kind of small so I wanted to make one loaf, one batch. Maybe a little too much flour on top. No slice, just out of the oven and I want to save this one...
No getting around it, the crust is burnt. But the guts tastes pretty good.
Doesn't look bad at all Michael! I havn't tried Peter's Meitel, yet, but yours looks very appetizing! Well done!
Thanks for the kudos. I obviously way over-floured the top before baking, and the crust has a burnt molasses taste, I might omit the molasses next time.