This turned out to be a nice light rye bread! It’s not too heavy nor over-bearing but still has that great rye taste. Tonight…homemade cream of broccoli soup and reubens!!!
special thanks to http://www.simplyrecipes.com/recipes/georges_light_rye_bread/ for the wonderful recipe!
What stone did you bake it on? What do you mean a layer of cornmeal?
On the stone I recently got from Pampered Chef. A light layer of cornmeal goes on the stone or baking sheet. Then it never sticks! I also use cornmeal for baking pizza.