The rye bread! Result and troubleshooting.

It happened! I did try to reverse engineer the amazing rye bread from the small bakery in the country side, and I'd say I got about 70% of the way.
Here's the recipe:
Ingredients:
4 dl spelt flour (or wheat)
3 dl coarse rye flour
1 teaspoon baking powder
2 teaspoons bicarbonate
3/4 teaspoon salt
2 tsp bread spices (cumin/caraway seed)
5 dl sourcream
3/4 dl honey
Recipe:
1. Set the oven to 175°C.
2. Stir together all dry ingredients. Add sourcream and honey.
3. Pour into a greased and floured bread tin that holds approx. 2 liters (for 1 loaf). Bake in the lower part of the oven for about 50-60 minutes or until the internal temperature is 97°C.
4. Leave to cool in the tin for about 10 minutes and then turn out onto a wire rack.
Result was very tasty, perhaps a tiny bit too sweet, but definitely well within tolerable levels. The crust, sadly very bad, so I think perhaps that I need to increase the temperature the last 10 minutes or so.
But after toasting a slice, the crustyness reached perfect consistency, and the final result (after toasting) was excellent!
What's missing from the country side loaf is a thcker crust and some kind of whole seeds. Also the country side loaf was dark brown, this is lighter, although taste is of course more important than color.
But this was a huge step in the right direction and the inspiration came from cshenk (had to skip a few ingredients due to not having them at home, and replace some, but end result was good)!
And a visual as well:
https://postimg.cc/sBXXB4Sp
Enjoy!