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Author Topic: #71 Whole Rye and Whole Wheat Bread - Overview  (Read 1207 times)

Offline Paul

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#71 Whole Rye and Whole Wheat Bread - Overview
« on: August 21, 2011, 12:56:40 PM »
Coming from the Sourdough Rye section, this is the third loaf using whole wheat this month and the second with rye. Not noted in the title: high-gluten flour. You can see this recipe on page 195.

The Whole Wheat makes the loaf a little dense, the rye adding good moisture and keeping capabilities. If you don't have access to high-gluten flour, you can add a tablespoon of Vital Wheat Gluten powder per 4.5 oz (127 g) of bread flour for a fair approximation.

Again, there are no know corrections to this recipe.
Paul
Yumarama Blog

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