times and temps for my rye-spelt loaf

I always bake Rye breads to temperature more than overall time, or the hollow knock sound test...

Aim for 97C in the middle, then let it go cold before cutting. Rye (well, most breads, really) will continue to cook as they cool down.

My Rye starters are at 150% - e.g. 100g rye to 150g water.

-Gordon

Your loaf looks a little dark on top. For denser, rye-heavy breads, I suggest a lower temperature for a longer baking time. Additionally, you might want to wrap the baked loaf in a cloth and let it rest overnight to allow the moisture to settle. 

wavelength.  I did the same, almost burt the top and yours looks better than mine.    

I should have covered mine for the first half of the bake, with double foil, but I didn't.   Would have spared me brushing water on the hot loaf to revitalise the dark crust.  Mine was also over proofed, yours not.  So yours looks better, much better than mine!  Did I say that already?  Worth repeating.  You did a great job!  Good even crumb.   Only need to protect it during the first part of the bake when the temps are higher.  Lowering them is good.  

Cut with a normal sharp knife.  :)   Cuts easier when cool.   Those bread knives are for the "softie breads."  :) 

I put my cooled loaf in an air tight box to even out the moisture overnight.  Moisture will move to the crust to soften it. Then it is easy to cut it.  

You should have seen the cracks around my loaf!  I did have more rye than you did.   it is half gone.  :)

Mini

That little bit on the knife is not to worry about and rather common esp, when the bread is fresh.  Just have another blade nearby to pass over to clean it.  Don't let it dry on, wash off right away with cold water.   From the looks of your bread, you are doing just fine, you don't need me.  I'm just your cheerleader here.  Do need to cover the top to protect it while the sides and bottom brown.  Either before or after the top browns.  Which ever suits you.

My last loaf I tipped out of the pan and let the sides and bottom brown up at 190°C on the rack for 10 min.  Might also think about lowering the rack next time I use my Walmart 3-loaf pan.   I baked the loaf in the middle and put chicken wings in the outside forms, 5 wings to each side.  Looked something like an "out-rigger" without the sail or "the chicken from spider box hell."  ...Great aromas!  

I was experimenting again.  Threw in a rye Tangzhong into the dough just for fun.  Because of the added starch gelatine,  I couldn't tell when the loaf was ready to bake and it fermented too long.  Never got any pinholing on the surface and when I started to see my smooth loaf skin getting all bumpy with bubbles just under the surface, took out a toothpick and docked it all over the place to kill those bubbles before they took "the roof" off my loaf (separation of top crust) in the oven.  I did get some partial "raising of the roof" and the typical falling of dough matrix with a build up of moisture near the bottom crust but we ate it anyway,  tasted very good.  

When the loaf cools, moisture is evaporating off the crust surface.  With these heavier loaves, if they are frozen soon after cooling, you may discover that when slices are thawed out, the crust and outside edges are very dry while the middle of the loaf will be very moist or even wet.  I find it better to let loaves stand a day or two intact (and wrapped, room temp) before slicing and freezing.   My tip anyway.  :)