Most loaf breads are enriched in some way, sugar, milk, eggs, butter, etc, and these aid in browning, so the typical temperature is 350. The Tyrolean isn’t enriched, so it won’t be as sensitive to the temperature. Since the torpedo recipe gives a temperature of 450, perhaps splitting the difference is a good start, maybe 400. Possibly a decent comparison is Rose’s Flaxseed loaf, which gives a temperature of 375, but it does contain a little honey.
If the bread doesn’t overbrown, you might boost the temperature 25 degrees next time. Be sure to check the internal temperature until you get the temperature right.
Let us know how it works!