I checked the loaf at 30 minutes.  Inserted a long tooth pick to see if anything stuck.  Looked clean so I cut into it.  The center was still very underdone.  I shoved the loaf back together and put it back in the oven. I suspect the tooth pick method is not the way to test bread doneness.

I checked it every 5 minutes for the next 15-20.  Finally I just pulled it with it still a tad doughy in the middle.

I suspect I may have not let the dough rise enough, the loaf may have been to large, I cooked at too high a temp or all of the above.

Even though parts were still a tad underdone, it tasted great.  The crust was perfect.

I used brown sugar to make the starter and it added a good level of sweetness to the bread.

To my shock, my kids loved the bread as well.  This thing is almost straight grains.

My wife made some honey butter for dipping the bread and was the perfect topping for the bread.