Made a couple loaves of Rye Bread yesterday.
Trial run to get a loaf that will be used for Pastrami sandwiches next week.
I added Vital Wheat Gluten to the recipe and it really made a difference.
Gave it some structure, so it will hold together for sandwiches.
Used a 4-1/2 x 8-1/2 pan. was a little small so will use the 5-1/2 x 9-1/2 pans next week.
Also cooked a little longer than I should have, so top is a little too brown.
Recipe called for IT of 195F, but it stalled at 192.7.
I should have pulled them out then, buy let them go another 5 minutes.
Never did get to 195 when I pulled it.
Taste great, that is important.
Going to make another couple loaves of Rye bread tomorrow and a loaf of Vollkornbrot (Pumpernickel)