Hi there, fellow baker. We're sorry to hear that you're having some trouble with the Chewy Semolina Rye Bread recipe. It sounds like your loaf might have over-proofed — the strong vinegary smell and lack of browning are indicators that the loaf over fermented. The rest times given in recipes should be used more like guidelines, as the temperature and humidity where you are can cause the dough to rise faster than expected and even more so when rye flour is used. When the dough is ready to go onto the next step ion the recipe, it will be puffy in appearance but not quite doubled. Brushing the loaves with water and then sprinkling on the seeds should help them stick, but you can also try rolling the shaped loaf on a damp tea towel and then rolling it in the seeds before setting the loaf to go for its second rise. We hope this helps and happy baking! Morgan@KAF

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