Hi Deborah, some breads do need to be baked to a higher internal temperature, especially if you'tr baking a moist, dense bread. And it's very important to let the dough cool completely before cutting into it. Dense rye breads often require a full 24 hours to cool in order to release excess moisture and allow the interior structure to set. Over-fermentation can also result in a gummy, sticky texture, so be sure you're not letting the bread rise too long, or at too warm of a rising temperature. 

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