The German Whole Rye crumb

Very slightly gummy even though I baked it to 107F. The crust hasn't flown and it is absolutely delicious. Soakers were black sesame, flax, cracked rye and added toasted sunflower seeds.

Patsy

plevee's Blog
Log in or register to post comments

It does improve and often that slight gumminess does go away. If I saw your loaf in a bakery i'd be buying it. Looks absolutely delicious.

That is very kind.

Love the crumb. Tasty.

Now I really do need to get that book.

I borrowed it from the local library but I'm going to buy it, too.

Hi,

I really like what you got!

I didn't have the same add ins, but I had the sesame seed, walnuts and prunes.

I hadn't thought of sesame in rye before, so I put them in a loaf and the little bites of the sesame are so enjoyable.

Thanks for the inspiration!

Looks right, and tasty!

I’m sure this must have tasted great.

Happy baking!

Ian