Hi there, Donald! Most often when a rye bread has a gummy texture it is because it the dough is a bit over-proofed — we'd suggest checking on your dough about 15 to 20 minutes sooner than you have been to see if it might ready to move onto the next step a bit faster than listed out in the recipe. The gumminess could also be from cutting the loaf while it is still warm. It is best to let a loaf, really any kind of bread but especially rye, cool completely before slicing it. We hope this helps and happy baking! Morgan@KAF

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