"enigma" > wrote in message
. ..
>i have a terrible time with rye bread. it always seems to be
> more of a doorstop than a loaf of bread. i know rye doesn't have
> as much gluten as bread flour, but i think it might be my
> technique? my white & wheat breads come out really well, but i
> want rye!
> does anyone have a good rye bread, seeded or not, recipe? how
> about Russian black bread?
> lee
>
To get a lot of help with this question, go to alt.bread.recipes The
people there will be happy to help you. Rye flour is very sticky and you
can't get a dough that handles well unless you add too much flour. Go to
alt.bread.recipes -- you'll be able to get as much conversation and recipes
as you want there.
Janet