Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a stone mason, going to work again. The second time went better. It was a rye using Ian Lowe’s multigrain formula, tweaked by using pumpernickel meal and whole grain rye flour, soaked whole rye and added seeds. Here’s this delicious loaf, dark and juicy.