BWJ P&Q: Eastern European Rye

Looking forward to toasted homemade rye bread for breakfast!  Any questions or advice?



4 thoughts on “BWJ P&Q: Eastern European Rye

  1. Knead time is important here…
    Also important, making sure you have a really tight ball when you shape. The shaping instructions are a little odd, but the dough held its shape really well through the final rise.

  2. I used a stand mixer for the whole thing and kneaded for 8 minutes. I also added 1 1/2 T of vital wheat gluten. Even with a major “doh” moment (I shaped it and then realized there was a second rise so I had to unshape it), the uncut bread looks good. We’ll see when I cut it open =)

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