Rustic bread (with rye)
How is baking with rye flour? This is my first experience with this cereal. I know from theory that it does not provide a strong gluten network, and breads made with 70-90% rye are very compact with a strong flavour. This rustic bread has 10% of whole rye flour and 10% of whole wheat flour. Well the 10% rye gives a very interesting taste to the bread, although after this bread I must say that I am not at all a fan of rye, I am not used to its taste, but everything can change.
The ingredients together:
Rustic bread ingredients in the mixing bowl
The dough was a little bit too sticky even after a long mixing. The final proof was made in a banneton and the oven spring was quite good. Here are some pictures
 Rustic bread dough |
 Dough in the banneton |
 Final bread |
 Rustic bread crumb |
