Over the past year, I've made lots of versions of Ilya's easy deli rye. This weekend, with only whole rye flour and bread flour on hand, I made a 45% rye version. It turned out lofty with a thin crispy crust and soft, lightly tangy interior and I wanted to share it and pay homage to a great, flexible formula.
Rob
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That should make a great base for a ham and Swiss sandwich.
Paul
This looks excellent. Great bake.
As always you knocked it out of the park Rob! Beautiful loaf.
All credit to you, Ilya.
It's a fabulous, flexible formula, with super oven spring as long as there's at least 30% strong white flour in the mix.