I made rye bread for the first time. It was like a brick but

>>9236341
Stop making that pansy light stuff that the Swedes eat and make a proper rye bread. Dark, bitter and sour, plenty of cracked and malted rye. Good sourdough for the base.

File: ryebread.jpg (63KB, 640x330px) Image search: [Google]

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>>9237046
Like this?
Its pretty tasty with cheese.

File: Rye loaf.jpg (288KB, 750x350px) Image search: [Google]

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>>9236341
Rye bread is pretty dense by default due to lower amounts of gluten compared to yeast. Don't use too much flour (the dough should be moderately sticky) and allow it to rise 2h (if using yeast) and you should be good to go.

If you already have sourdough starter, go for it.

>>9237046
t. dane

>>9237376
*compared to wheat

File: IMG_20170730_161321213.png (3MB, 1280x1440px) Image search: [Google]

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Just finished baking some no-knead bread. This is about the 7 or 8th time I've tried it and it turns out better each time. This time I used bread flour instead of all purpose, and some whole wheat.

just bought some rye flour and that other stuff that's supposed to help it rise better by adding more gluten or some shit