Hi, I am making this right now, I also don't get very good rye here in East Central Illinois. There are only two of us at home now, would it be better to make a half recipe or can half the dough be frozen before the second rise. I really don't like freezing already-made bread. Par baking maybe? Thanks! Given the choices, par-baking is a great way to go, and what you'll find most often in production kitchens. ~ MaryJane

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