"Samartha Deva" wrote in message
...
Depending, if the "more" is over ten times as much, you are in the
pumpernickel realm. With the 1 1/2 hours you mention, you won't get the
pumpernickel effect i. e. taste, color and structure-wise.

That is just it, I think the recipe is off or wrong, as the "more" stretches
much longer than the 1 1/2 hours mentioned in the recipe! I do end up with a
very dark loaf, with a flavor and aroma that is just awesome, which is why I
will be fiddling around with rye until I get the loaf I like.

What surprises me is that it seems that 8 % flax seeds (baker's
%) change the crumb and make better rise.

This sounds interesting; I will have to try flax seeds with my next
rye/wheat loaf.

Thanks for your reponses,

Heather
_amaryllisATyahooDOTcom