The texture had just the slightest chewiness with good moisture, not crummy at all and the aeration was perfect. The crust was thin and not very crunchy – a piddling pettifog, perhaps – the flavor, slightly sweet, lightly rye with a hint of molasses, matched exceptionally well with the butternut squash soup, despite our ducklings’ daft dismissals.
In normal times, this voluminous recipe would best be halved, which should still be ample dough for two loaves, based on the amount of bread bred.
Arr, continued link failure. George looks like a nice guy: http://www.simplyrecipes.com/recipes/georges_light_rye_bread/