OK...I've never heard of rye bread "hushpuppies" (but, being a southern gal and lovin' all things deep-fried, you KNOW I have to try it next time I make it!).
And I "will" be making it again, BTW. I tried a slice last night when it was "almost" cooled and it had almost NO flavor (I was not happy about it, either!), but when I tried it again today...YUM!
I did get the crust too brown, though...followed the instructions and baked at 450 for 15 min and then dropped the temp to 400 until done...I "should" have used common sense and baked it at 425 the entire time, but nooooo.
Anyway, it's probably the best sandwich loaf I've made as far as the crumb goes (I ALWAYS have a problem with sandwich loaves, but not boules or baguettes...go figure!).