I’ve mentioned a few times before that I’m trying to make great 100% rye bread. After that one successful attempt things haven’t gone so well. I tried again to make a yeast-leavened rye. At the beginning the dough looked normal, or so I thought:
Rye Bread Dough, freshly mixed
It rose really well in the bowl, then I put it in the pan. Because of scheduling I had to leave it almost 12 hours in the pan, but before it went in the oven it looked like it was ready to go:
A well-risen rye loaf
When the bread came out of the oven it looked pretty good, but stuck a bit in the pan, so after some wrestling I decided to let it cool in the pan, then took it out. However, this is the cross-section of the loaf:
Rye Fail.
Yeah, total rye fail. A hollow loaf with an inedible mass on one side. Gross. So, I’m going to have to figure out what went wrong. I may try this again, perhaps with a shorter pan proofing time. Also, I may try to let the bread cool in the pan before messing with it – I’m thinking that the inside of the loaf may have been pretty liquid when I was trying to get it out of the pan, (it always seems sticky for a day or so with rye bread, and I’ve read that some rye stays liquid for quite a while). Either way, I’ll bang my head against the rye wall a few more times.
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