CharlieD
Chef Extraordinaire
Made the rye bread for the first time yesterday. The recipe was extremely simple, as I did not have a whole bunch of ingredients that are usually recommended for the rye bread, i.e. molasses, malt, etc. It was not pure rye. 75% rye and 25% white all-purpose flour. Yeast and salt that is it. Also was not sure what would be better loaf or make it in the baking dish, made both. What/how do you do rye bread? Here is a pic.