Let your rye bread cool overnight and then cut into it tomorrow. The higher the percentage of rye flour in your bread, the more apt it is to be sticky and gummy if you cut it too soon. If you can restrain yourself, you might even want to wait until the second day before slicing. Both the flavor and the consistency will improve.
breitbaker,
Let your rye bread cool overnight and then cut into it tomorrow. The higher the percentage of rye flour in your bread, the more apt it is to be sticky and gummy if you cut it too soon. If you can restrain yourself, you might even want to wait until the second day before slicing. Both the flavor and the consistency will improve.
Enjoy!
Paul