05-09-2017, 06:48 AM
Its been a while since I made bread with a high rye content. Have you tried making a rye soaker? Sometimes that helps. It turns purple but I like purple bread
Its hard to make bread rise with little gluten so, if you can, add high gluten flour and make sure you develop the gluten: mechanical force.
Good luck.

Its hard to make bread rise with little gluten so, if you can, add high gluten flour and make sure you develop the gluten: mechanical force.
Good luck.
05-09-2017, 03:15 PM
(05-09-2017, 02:54 PM)ShadowsDad Wrote: FWIW, King Arthur Flour has 1st clear rye flour.I purchased my 1st Clear Flour also from King Arthur.
Too, the recipe says to use caraway. The Sourdough Rye I got as a child used Charnushka, aka Nigella, aka black caraway. The Spice House has it, and probably Penzeys since they own The Spice House. Trust me, it's worth finding.
05-10-2017, 05:00 AM
(05-09-2017, 07:12 PM)ShadowsDad Wrote: Primo', is there another source? Or do you use another source today? KAF is expensive.Hi Brian,
I have been leading a Paleo lifestyle for about a year now, so my intake of all grains has halted. Yes, I miss my rye bread, pasta etc. etc., but I also like the fact that I've dropped 25 lbs. and my BP this morning was: 110/76. Sorry I can't be of more help.
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