Hi all,

This weekend is about the fourth or fifth sourdough baking weekend, and I am
finally coming out with an acceptable all rye sourdough bread that I find
wonderful in taste, even though it is heavy (but not as heavy as the first
two bricks I made). Thanks for all the suggestions received from this group.

I have been looking at other all rye recipes, and notice that some require
kneading up to 30 minutes, and some do not mention kneading at all. The
basic recipes all seem very similar in ingredients, the only difference is
in kneading requirements.

My question: Is there enough gluten in rye that kneading it will make a
difference in how the bread rises? (I know there is much less in rye than in
wheat.)

My all rye dough seems very sticky, and I don't see how to effectively knead
it (I don't have a Kitchen-Aid...yet.). I tried kneading with a spoon in a
bowl on today's loaf, but the bread didn't seem different from my last
no-knead loaf.

How do you make your all-rye bread?

Regards,

Heather
_amaryllisATyahooDOTcom