I have just cut the loaf after 20 hours. It is dense, but I expected it to be as 100% rye. When mixing, I added a little more water to get the desired consistency. Again, all grains are different in the amount of liquid they need. I added about 10 minutes at 200°C cooking time to get the centre cooked. The variations I made were not unexpected, as there are so many variables with grain, humidity, ovens, etc. The bread tastes fantastic, and I will make the recipe again as it is simple and flexible. I appreciated the video instructions.
Thanks for a great recipe and video. Do you do any test to see if it is cooked (temperature) before removing from the oven. I cant wait to taste my loaf which is now baking.
I don't... I can usually see that it is done from the crust on the expansion. I've only ever had it under-bake once when I rushed the oven preheat - and even then, I sliced it up thin and popped in the toaster oven for a delicious rye crisp. Just make sure you let it rest for a good 8 hours (full day is better).... I know it's hard 😀.
How'd it go? Just had a report from another viewer that hers was a little gummy - but might have been a starter issue as she started with an AP starter. I want to make sure I don't have to adjust anything for different starters (my rye starter is voracious).
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 2](http://i.ytimg.com/vi/af0phKxitX8/mqdefault.jpg)
I have just cut the loaf after 20 hours. It is dense, but I expected it to be as 100% rye. When mixing, I added a little more water to get the desired consistency. Again, all grains are different in the amount of liquid they need. I added about 10 minutes at 200°C cooking time to get the centre cooked.
The variations I made were not unexpected, as there are so many variables with grain, humidity, ovens, etc.
The bread tastes fantastic, and I will make the recipe again as it is simple and flexible. I appreciated the video instructions.
So glad you enjoyed!
Thanks for a great recipe and video. Do you do any test to see if it is cooked (temperature) before removing from the oven. I cant wait to taste my loaf which is now baking.
I don't... I can usually see that it is done from the crust on the expansion. I've only ever had it under-bake once when I rushed the oven preheat - and even then, I sliced it up thin and popped in the toaster oven for a delicious rye crisp. Just make sure you let it rest for a good 8 hours (full day is better).... I know it's hard 😀.
@@GatherGrind Thanks, I gave it a bit longer as it looked a little unerdone. NOw the wait. Family have been given instructions to wait!
How'd it go? Just had a report from another viewer that hers was a little gummy - but might have been a starter issue as she started with an AP starter. I want to make sure I don't have to adjust anything for different starters (my rye starter is voracious).