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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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rye bread
I would like a recepi for rye bread. I have tried many formulations and
each time the bread turns out to be very heavy and not very tasty. My formulations have used rye/white flour ratios varying from 5:1 to 1:1. Thanks. Joe |
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Posted to rec.food.baking
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rye bread
On Fri, 27 Jan 2006 06:19:49 GMT
"Joe Yudelson" > wrote: > I would like a recepi for rye bread. I have tried many formulations and > each time the bread turns out to be very heavy and not very tasty. My > formulations have used rye/white flour ratios varying from 5:1 to 1:1. > Thanks. There has never been a time better than this one to recommend alt.bread.recipes. |
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rye bread
Hello Joe;
Here's one I've been using with great success: http://www.innerlodge.com/Recipes/Br...h/RyeBread.htm If you have any questions, don't hesitate to ask... Enjoy! Dusty San Jose "Joe Yudelson" > wrote in message . .. >I would like a recepi for rye bread. I have tried many >formulations and each time the bread turns out to be very heavy and >not very tasty. My formulations have used rye/white flour ratios >varying from 5:1 to 1:1. Thanks. > > Joe > |
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