I tried two different recipes, the one that came with the organic rye flour and one I have used successfully with whole wheat, substituting half the whole wheat for rye. The first one barely rose, never browned and was a rock-hard crust with a gummy dense interior. The second one rose for the initial proof, rose somewhat for the second and again was a rock-hard crust that didn't brown with a gummy dense interior. The yeast is new and before the second bake I proofed some to be sure it was active. I've made lots of whole wheat and white bread without this weird combination of not browning and crust so hard I have to saw to get it open.

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