Ok, that's good.

[errantember]

The deli rye is *very* good. Dense and just the right level of moisture. It has a well-balanced flavor, strong enough to assert itself, but not overwhelming when combined with other tastes. When I finished baking it, the internal temperature was 175 degrees, and the recipe said it should be 200, so next time I will probably extend the bake a bit. I also chose to make two smaller loaves instead of one big one. This, in itself, was a good idea, but I made them a bit too long and thing, so the pieces would be difficult to stuff with a lot of sandwich ingredients. Nevertheless, definitely better than I was hoping for on a first try at bread making. My father is a long-time seeded rye fan, and I will be proud to serve this to him next time we get together.