Starter-less Soft Rye Sandwich Bread

I have quite a bit of rye flour lying around, and no real intention of using. This is a problem. Or, at least, was a problem. Based on how good the first batch was, I think this recipe will fix the problem for the foreseeable future. Even though it burst its seam and didn't look anywhere near as pretty as the photos in the book led me to believe. False advertisement, I tell you.

The design on the inside is supposed to be a bulls-eye but... yeah. It isn't. Sorry about that coworkers. Now, there is something a teeny bit wrong about calling this rye bread. Yes, it uses rye flour. No, it doesn't taste a thing like the rye bread you get your pastrami on. It is much lighter (using only light rye flour), less tangy (having no starter), and way fluffier (because it has heavy whipping cream in it). When it came out of the oven, it was nearing the airiness and general unreality of Wonderbread, except with healthier ingredients. Kind of. You did see the mention of heavy whipping cream, yes?

 Above is the burst seam. And below, after the jump, you'll find the recipe, etc.