Hi Sandy, in looking at George Greenstein's Jewish Corn Bread recipe, I think this recipe is fairly similar. Rye loaves are sometimes "docked" rather than slashed, but our recipe does call for slashing. If you're looking for a lighter colored loaf you may want to substitute medium rye flour for the pumpernickel flour, and bread flour for the all-purpose flour. It should work fine to use the same amounts of these flours as listed in the recipe, and aim for a fairly moist, tacky dough. 

I hope this works well for you! Let me know how it goes. 

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