Comments on: Soft and Chewy Rye Bread http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/ A visual guide to food and cooking. Tasty, fresh content. Every day. Sat, 28 Jan 2012 18:38:01 +0000 hourly 1 http://wordpress.org/?v= By: Jennifer http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/#comment-13894 Jennifer Sun, 27 Feb 2011 00:17:06 +0000 http://www.thehungrymouse.com/?p=7071#comment-13894 Hi, Just tried your recipe. Delicious! One problem ... the second rise was more like a spread, and my loaves are kind of flat. I'm wondering if the dough was too wet (it was really sticky after the first rise) or wrong kind of yeast? Any suggestions? Thanks! Hi,
Just tried your recipe. Delicious! One problem … the second rise was more like a spread, and my loaves are kind of flat. I’m wondering if the dough was too wet (it was really sticky after the first rise) or wrong kind of yeast? Any suggestions?

Thanks!

]]> By: Jessie http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/#comment-8106 Jessie Fri, 05 Mar 2010 14:41:55 +0000 http://www.thehungrymouse.com/?p=7071#comment-8106 Hey Donnie, Alrighty, I haven't tried that with this recipe, but here's my best guess. While white whole wheat flour comes closest to approximating traditional all-purpose flour, it'll generally yield a denser, rougher loaf. Not that that's a bad thing at all. Just good to know. If you're looking to produce a more traditional rye bread, I'd try half all-purpose flour, half white wheat to start with. Let me know what proportions you try and how it turns out? Thanks! +Jessie Hey Donnie,

Alrighty, I haven’t tried that with this recipe, but here’s my best guess. While white whole wheat flour comes closest to approximating traditional all-purpose flour, it’ll generally yield a denser, rougher loaf. Not that that’s a bad thing at all. Just good to know.

If you’re looking to produce a more traditional rye bread, I’d try half all-purpose flour, half white wheat to start with. Let me know what proportions you try and how it turns out?

Thanks!
+Jessie

]]> By: Donnie http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/#comment-8095 Donnie Fri, 05 Mar 2010 04:12:51 +0000 http://www.thehungrymouse.com/?p=7071#comment-8095 Hi, I was wondering if it is okay to substitute white wheat for the white flour? Thanks... Hi,
I was wondering if it is okay to substitute white wheat for the white flour? Thanks…

]]> By: Bobby the Goose http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/#comment-7690 Bobby the Goose Sat, 13 Feb 2010 22:59:46 +0000 http://www.thehungrymouse.com/?p=7071#comment-7690 You're absolutely right about thumping the bottom of the bread to determine if it is done. Another way is to take the temperature in the center. All bread is done at 200F. Very foolproof. You’re absolutely right about thumping the bottom of the bread to determine if it is done. Another way is to take the temperature in the center. All bread is done at 200F. Very foolproof.

]]> By: Jessie http://www.thehungrymouse.com/2009/03/19/soft-and-chewy-rye-bread/#comment-5512 Jessie Fri, 16 Oct 2009 14:22:50 +0000 http://www.thehungrymouse.com/?p=7071#comment-5512 Oh goodness, thank you so much, Burt. I'm so glad you liked it. There's nothing like homemade bread. :D Cheers and thanks for reading! +Jessie Oh goodness, thank you so much, Burt. I’m so glad you liked it. There’s nothing like homemade bread. :D

Cheers and thanks for reading!
+Jessie

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