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Well ,my shop ran out of wholemeal wheat flour and so I bought my second choice, whole rye flour. Now rye flour has next to no gluten in it and so I had to add in a little strong (=high gluten) white wheat flour. (About 10-15% at a guess) It rose very nicely and ,although the crust seemed a little overdone (I actually cut off and threw away the whole top of the loaf) what was left actually tasted really nice-especially the thick,soft crust. A nice hot oven can be a great help and I always put some oil into the dough now,which I never used to do in the past.
Sounds tasty to me to... an i might have even liked the top crust you tossed Please Register or Log in to view the hidden image!
