Here is my bake for today. It is a Sour Dill Onion Rye Loaf.
Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor.
I baked at a hotter 500f degrees for the first 6 - 7 minutes then turned down to 425 f degrees for another 22 minutes. These loaves started out at 2 lbs 14 oz.