Gave the semolina rye a shot. I had some whole rye just waiting to be used. The results were spectacular. As is almost always the case, I dabbled with a few recipe changes. They were, from the top down: 1 C + 1 TBSP water 1 TBSP honey/sugar syrup in place of the sugar olive oil + butter Omitted dried onion Omitted gluten Used A/P, not bread flour 1 package yeast (don't know if that = 2 tsp) Added one medium egg Added 1 TBSP wheat germ Brushed the loaf with slightly beaten egg white. Sprinkled with 2 tsp sesame seeds, 1 tsp each caraway and fennel seeds, 1/2 tsp kosher salt. Used the "sponge method." I did have to add a little more white flour...a small scoop. Baked on an oiled pan, not in a loaf pan. 375F for 25 minutes, no foil tent. Really good results. I'm sure I could have changed nothing and still produced a mighty loaf...it's just my nature. And I've learned, over the years, that adding an egg to most recipes is very often a good thing. I'm looking forward to further rye loaves! Thanks so much, PJ. BTW, the tip about slashing the loaf is a good tip.

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