Bread-Bakers v105.n041.2

I can't get salt on top of my rye bread to stay hard.  No matter how 
I have tried, the salt sort of melts into the crust.  Then, if I get 
anything close to what I'm looking for the salt draws moisture by the 
next day making the bread soggy.  I store in paper.  Please help!

Jim Neuman
Life Is Good!