Well, after getting kinda nervous about trying the rye recipe, I found on another website a trick to keep from dealing with the sticky dough. I followed the recipe exactly, except I left out the dill seeds, figuring the dill pickle juice was enough dill. This was so easy. When it came time to knead it (I'm a hand kneader) I lightly greased my work surface with a little vegetable oil and my hands too. That kept the dough from sticking all over my hands and the counter. I got it kneaded in about 5 minutes, nice and smooth and put it in a lightly floured bowl to rise covered with plastic wrap. The longer I left it, the bigger did it rise. It let it rise about 5 hours and it didn't double but close to it. I was worried it was going to walk out the door! I'm trying to get used to a different oven that is too hot for the actual temp dial. Mine got a little dark on the bottom and also I should have put it in a loaf pan instead of doing it round on parchment paper on a cookie sheet. But still, it came out wonderful! Taste is awesome, texture is nice, it's not crumbly, and I know what I have to do with the next rye loaf.

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