Well, this loaf came out a lot better. So much so that I had actually eaten the majority of it before I thought to take a picture. Suffice to say, it was a nice, moist, slightly sour rye-wheat loaf with a firm crust and a semi-open crumb. It stuck a bit to the pan, but that was sort of my fault. I'm very pleased with this, though. My next step is to actually make a bread with some sort of aesthetic shape to it, and perhaps slash it a bit. I will try to take a picture before I eat it all next time.