Why Is My Homemade Rye Bread Gummy. This gives your bread its height and texture. But rye bread is better than a 100 white flour bread.
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All of your ingredients should be at room temperature before being placed into the bread pan. Something I see from time to time is that the horizontal bottom 10 of the loaf is denser harder and sometimes even gummy. Bread flour contains more gluten be careful of any allergies and helps the loaf rise and hold its shape.
All of your ingredients should be at room temperature before being placed into the bread pan.
My loves of bread baked in loaf pans are getting better. Rye flour and white flour and in this case adding some gluten contributes to the airiness of the. Over the years I have had many home bakers asking me for assistance. Those strands trap gas produced by the breads yeast as the dough rises and steam generates while the bread bakes.
