I used Bob's Red Mill light rye flour and 2T King Arthur Black Cocoa for color. Weighed ingredients. Baked @ 350F to internal temp of 190F (~40 minutes) in a ~4" x 11.5" pan. Cooled to RT before slicing. Wonderful thin, crisp crust and fine, moist crumb. I can't wait to make some sandwiches with this! I used to drive miles to a German deli to get their marble rye, but I don't have to any more. This is the best marble rye our family has eaten and it will go into my regular baking rotation. I do a lot of baking but it's been a very long time since I've baked bread regularly. I'm looking forward to trying more of the recipes from PR's classes. Thanks for a great recipe and class!!!