Take two was distinctly more successful! I used a narrow cake pan so that the bread could rise, rather than fall flat on its nose, as in attempt no.1 below. I also used much more white flour than rye in this mixture, and did not let the dough prove overnight, so the loaf tasted less sour. Still, it had a slightly “sweet” flavour to it (no sugar was added). Might need more salt next time? Not really sure what to do to improve the flavour. The texture was perfect: slightly doughy and fluffy inside, with a proper crust 🙂