Tom, anything between 190°F and 205° is fine. Some people think whole-grain loaves need to bake to a higher finished temperature, as they're denser. But personally, I like to underbake a tiny bit, for moistness. So that's the difference: moist, vs. a bit less so - your choice. Glad you're having good luck with the recipe; it does rise nicely for rye, doesn't it? PJH

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