Best cinnamon I've ever tasted.

My first experience with rye flour.  This is Eric's favorite rye.  Im not sure how my crumb is supposed to look but I know it's not supposed to be this moist.  I have read this can be a problem when making rye breads and not knowing what Iam doing here please feel free to give any and all suggestions.  First mistake I know I did was slice it just as soon as it was barely cool.  Is it supposed to have this big of holes/open crumb?  I like rye bread and because it is so healthy to eat I had ordered medium rye and pumpernickel from KA...I don't want to waste it...so please help.

Thank You, Sylvia

Here I was, thinking I actually had a clue of how to make bread. I spend a figurative appendage buying a Big Green Egg in Yurp, at this was the first attempt at using the 650 degrees I extracted from the egg